Spanish Quinoa

By Hester

An alternative to Spanish Rice as a side for Mexican Dishes.
Recipe in Calorie Count

Ingredients

• 2 c quinoa, rinsed per package directions
• 1 T olive oil
• 1 medium sweet onion, chopped
• 1/2 red bell pepper, deseeded and chopped
• 3 large garlic cloves, peeled and minced
• 1 serrano pepper, rinsed, deveined, deseeded, and finely minced
• 1 T chili powder
• 2 t Spanish paprika
• 2 t ground cumin
• 1/2 t oregano
• 1/4 t fresh ground black pepper
• 1 t balsamic vinegar
• 1 cup mixed frozen peas and carrots, thawed
• 1 (8 oz.) can of unsalted tomato sauce
• 1 3/4 cups vegetable stock
• Garnish: sliced green onion and chopped cilantro

Preparation

Step 1

Over medium heat, sauté the onion and red pepper in olive oil for 5 minutes. Be sure to use a pan that has a tight fitting lid.

Add the garlic and serrano pepper and sauté for 2 minutes until the garlic releases its aroma.

Add the chili powder, paprika, cumin, oregano, black pepper, and vinegar (or soy sauce) and stir for 1 minute.

Add the quinoa and stir constantly for 3 - 4 minutes.

Add the peas and carrots, tomato sauce, and stock. Stir until it comes to a boil. Reduce heat to a low simmer, cover and cook for 15 minutes.

Remove from heat and cover to rest for 10 minutes.

Fluff with a fork, taste, and adjust seasonings. If you prefer saltier meals, this is the time to add a dash of salt. Just make sure you log it with this. Instead of salting, you can try another dash of balsamic vinegar instead.

Garnish with a sprinkle of green onion and cilantro.



Read more: Spanish Quinoa http://caloriecount.about.com/spanish-quinoa-b625600#ixzz2yaw0vCNL