Mexican Quinoa

By Niecer

A take on the classic“Mexican”rice with quinoa. This tasty quinoa dish makes the perfect side for your favourite Mexican or Texmex meal.

Servings: makes 4 side dish sized servings

Ingredients

• 1 tablespoon corn oil
• 1/2 cup onion, diced
• 1 clove garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon chipotle chili powder
• 1 cup quinoa, rinsed
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup diced tomato or 1/4 cup tomato puree
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 handful cilantro, chopped

Details

Adapted from closetcooking.com

Preparation

Step 1

Directions

Heat the oil in a pan over medium heat. Add the onions and saute until tender, about 5-7 minutes. Add the garlic, cumin and chili powder and saute until fragrant about a minute. Add the quinoa, broth, tomato, oregano, salt and pepper and bring to a boil. Reduce the heat, cover, and simmer until the the quinoa is tender and liquid has been absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Serve garnished with cilantro.