Tuesday, September 10, 2013

Mexican Quinoa




It's not all about the rice. I've been finding that out more and more as I use quinoa.  I may plan to make rice but then at the last minute, switch the rice out for quinoa. 

I found a multicolored quinoa at Whole Foods and was thrilled. It was so pretty!  I like pretty food. 

I loved the way this turned out.  Just like Mexican rice but with quinoa.



This is Day 10 of 30 Days of Vegan recipes.  One of the issues that people always ask about vegans is, "How do you get protein?"  Plant foods do have protein and probably has enough for you.  Quinoa is packed with protein and is a super healthy grain.  For more information about protein in a vegan diet check out this two part series.  Very interesting stuff!




Mexican Quinoa

1 medium onion, chopped
3 cloves garlic, minced
2 tsp. cumin
2 tsp. chipotle powder
2 cups quinoa, rinsed
3 cups veggie broth or water
1 can diced tomatoes
1 tsp. oregano
Salt and pepper
Cilantro

Cook onion in a bit of water in a pan for about 5 - 7 minutes or until soft. Add the garlic, cumin and chili powder and cook for about a minute.  Add the quinoa, broth, diced tomatoes, oregano, salt and pepper.  Bring to a boil.  Reduce heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Garnish with cilantro. 



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