Mexican-Style Quinoa
Mexican-Style rice with all the flavors of Mexican Red Rice!
Servings 6 Servings
Ingredients
- 2 tablespoons grapeseed or olive oil
- 1/3 cup onion diced
- 1 serrano pepper left whole
- 1/3 cup red bell pepper diced
- 2 cloves garlic sliced
- 2 roma tomatoes roughly chopped
- 1/4 cup tomato sauce
- 1 1/2 cups water or low sodium chicken broth
- 1 tomato/chicken flavored bouillon cube optional
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- Salt to taste
- 1 cup uncooked quinoa
- 2 tablespoons lemon or lime fresh juice
- 1 tbsp cilantro chopped
Instructions
- Preheat the oil on medium heat for a minute. Add the onions, serrano, bell pepper and garlic. Cook for 3 to 5 minutes.
- On the back burner add the 1 1/2 cups of water with crumbled bouillon cube. Heat to medium and cook just until bouillon has dissolved. Stir as needed.
- Add the tomatoes, tomato sauce and garlic to the blender. Season lightly with salt and pepper and puree until smooth. Pour into pot and cook for 4 minutes. Stir as needed.
- Add the warm broth, cumin, pepper and salt if needed. Bring up to a boil.
- Add quinoa, reduce heat and cover. Cook for 13-18 minutes or until broth has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork. Mix in lime juice and cilantro.
Notes
Don't rush the quinoa. Let it sit once you remove it from the heat so it can finish cooking and become more tender. Cook the quinoa in salted water, cool and mix with pico de gallo, black beans, corn and some oil. Season to taste with salt and pepper. Fold in some crumbled queso fresco! Tasty salad!