Spanish Quinoa

from ButterYum

makes 4 servings

Printable Recipe

Ingredients

  • 2 tablespoons olive oil

  • 3/4 cup chopped onion

  • 1/2 green bell pepper, chopped

  • pinch of salt

  • 10 ounce can diced tomatoes

  • 4 ounce can green chiles

  • 2 teaspoons ground chili powder

  • 1 cup quinoa, rinsed

  • 2 cups chicken broth (try my homemade)

Directions

  1. Drain canned tomatoes and green chiles, reserving liquids in a 2-cup measure; add enough chicken stock to equal 2 cups.

  2. In a large skillet, saute onions, peppers, and salt until onions are translucent and starting to caramelize, about 5 minutes.

  3. Add canned tomatoes and green chiles; stir for a minute or two; add chili powder and saute for 30-60 seconds.

  4. Add the quinoa and chicken stock mixture; stir well to combine.

  5. Bring mixture to a boil, reduce heat and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and serve.