Tuesday, November 13, 2012

Mexican Quinoa

2 tsp. coconut or olive oil
2 cloves garlic, minced
1/2 cup uncooked quinoa, rinsed well and drained
3/4 cups vegetable or chicken broth
3-4 diced tomatoes, with juices
1 cup frozen corn (or kernels cut from 2 cobs of corn)
kosher salt
chili powder to taste
1 Tbsp cup chopped fresh cilantro
1 quarter of a lime, juiced

To finish:
Shredded cheese, cheese, sour cream, salsa, and/or avocado

1. Heat oil in a medium saucepan over medium-high heat. Add garlic to the pan and sauté until fragrant, about 1 minute.
2. Stir in the the quinoa, broth, tomatoes, corn, chili powder and salt to the pan. Bring to a boil.
3. Reduce the heat to medium-low and cover. Simmer for about 25 minutes, or until the liquid is fully absorbed.
4. Remove from the heat. Stir in the cilantro and lime juice. Serve as desired with cheese, chives, salsa, avocado, and/or sour cream.

No comments:

Post a Comment