Quinoa is delicious and very healthy, but I do find myself trying to figure out what to do to make it more exciting. I’ve gone the way of making salads with beets, adding beans, among other things, but the other day one of the blogs I follow, Closet Cooking, had a great mexican quinoa recipe. I made a few minor changes, but the overall idea is the same.
This dish would go great on taco night instead of rice or with fajitas, pretty much any Mexican themed meal. I topped it with some diced tomato, parsley and had some black beans and chicken on the side. The choice is yours. The recipe, as is, has a bit of a spicy kick, but you can add less chipotle powder if you want it more mild.
Based on Closet Cooking’s recipe
Serves 4 as a side dish
1 tablespoon oil (not olive)
1/2 cup onion, diced (~one small onion)
1 clove garlic, chopped
1 teaspoon cumin, toasted and ground
1 teaspoon chipotle powder
1 cup quinoa, rinsed with cold water first
1 cup chicken or vegetable stock
1/2 cup water
1 14oz can diced tomatoes (I used fire roasted)
1/2 teaspoon oregano
1 tomato diced
Heat oil in a stock pot (with lid) or dutch oven over medium heat.
Add the onions and saute until translucent, about 5-7 minutes. Add the garlic, cumin and chili powder and saute until fragrant about a minute.Add the quinoa, stock, tomato, oregano, salt and pepper and bring to a boil.
Reduce heat, cover, and simmer until the the quinoa is tender and liquid has been absorbed, about 15-20 minutes.
Remove from heat and let cool for a few minutes. Top with tomato and parsley/cilantro. Serve with beans, chicken or whatever else you choose. Enjoy!