Mexican Quinoa
Author: 
Recipe type: Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This side dish is inspired by my grandmother's Spanish Rice recipe which was a staple in many dinners at their house growing up. I chose to use Quinoa instead of rice as the base for this dish just to make it a little healthier.
Ingredients
  • 1 cup quinoa (uncooked)
  • 2 cups water
  • Fresh diced Garlic
  • 1 -Green Bell Pepper chopped
  • 1 -Red Bell Pepper chopped
  • ½ -Jalapeno (optional) diced
  • ½ cup Roasted Corn
  • ½ Red Onion diced
  • 2 tsp olive oil
  • Salt
  • Pepper
  • Ancho Chile Powder
  • ½ small can of tomato paste
Instructions
  1. Bring water to boil and add quinoa. Bring to boil again and then let simmer until water is absorbed. Set aside.
  2. Add oil in a wok or large skillet on medium heat. Sautee onion and garlic in oil, add salt and pepper and cook until translucent.
  3. Add jalapeno and continue to cook another 2 to 3 minutes.
  4. Add remaining peppers and corn and season with Ancho Chile Powder.
  5. When veggies begin to soften add about ¾ of the prepared quinoa. Stir and cook for several minutes until quinoa is well integrated with veggies.
  6. Add tomato paste and stir into mixture. Cook another 3 to 5 minutes and then remove from heat.
  7. Cilantro can be added as garnish.
Notes
If you don't have Ancho Chile Powder at home you can use regular chili powder (available in most grocery stores). You can get a little more flavor in your quinoa by cooking in vegetable stock instead of water.

This recipe is inspired by a rice dish and, if you prefer to use rice, it works just as well.
Recipe by plenty of snacks... at http://plentyofsnacks.com/mexican-quinoa/