Mexican Quinoa

Ingredients:

• 3 cups vegetable broth
• 3 garlic gloves, crushed
• 1 1/2 cups Quinoa
• 1/2 lemon, squeezed
• 1 Tbsp lemon pepper
• 1/2 can green chilies
• 1 can diced tomatoes
• 1 can tomato paste (optional)

Yields: 8 Servings

This is by far my new favorite Quinoa recipe. I have to say that I surprised myself with how good this came out.

In a quart pan, bring the vegetable broth, crushed garlic, lemon, and seasonings to a boil. Stir in the Quinoa. Reduce heat to medium simmer for 15 minutes or until all the liquid has been absorbed, stirring occasionally  The quinoa should be tender, if it is not then add another 1/2 cup of broth or water. Keep doing this until tender. Add in the tomatoes and green chilies and cook for another 10-15 minutes. I also add in kale, spinach, and any other vegetables like zucchini and bell peppers or black beans and fresh corn – be creative!

I top it with fresh avocados, cilantro, and cheddar cheese (I love cheese). Can also add salsa or sour cream.

Use this as a side dish, or with diced chicken or fish, even as a wrap filler. I loved it!

If you are not using Bob’s Red Mill Quinoa, then make sure you rinse the quinoa first. This brand is already prerinsed. I found it at Costco for $10 for a huge bag or buy it here.

 

Look at the nutrition in Quinoa! It has the most protein than any other grain. This is also soy free and gluten free!