Spanish Quinoa

1. 1

   Drain tomatoes and reserve juice.

2. 2

   Heat oil and saute garlic and onions until translucent.

3. 3

   Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.

4. 4

   Add the liquid to the sauteed garlic and onions; bring to a boil.

5. 5

   Stir in the quinoa, pepper, and salt.

6. 6

   Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.

7. 7

   Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.