Spanish Quinoa

1. 1

   Drain canned tomatoes and green chiles, reserving liquids in a 2-cup measure; add enough chicken stock to equal 2 cups.

2. 2

   In a large skillet, heat olive oil. Saute onions, peppers, and salt until onions are translucent and starting to caramelize, about 5 minutes. Add canned tomatoes and green chiles; stir for a minute or two. Add chili powder and saute for 30-60 seconds.

3. 3

   Add quinoa and chicken stock mixture; stir well to combine. Bring mixture to a boil, reduce heat and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and serve.

4. 4

   Recipe adapted from 2 Cookin Mamas.

* Per serving · 4 servings · Values may vary.

No additional tips available.