Spanish Quinoa
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 ½ | ounces |
tomatoes, canned
with chilies, diced |
|
| 1 | tablespoon |
olive oil
|
|
| 3 | Cloves |
garlic
pressed |
*
|
| 1 | each |
onions
diced |
|
| ½ | cup |
quinoa
washed, drained |
|
| 1 | each |
green bell peppers
diced |
|
| 1 | teaspoon |
hot chili peppers
|
|
| 1 | teaspoon |
cumin
optional |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 419.1 | ml/g |
tomatoes, canned
with chilies, diced |
|
| 15 | ml |
olive oil
|
|
| 3 | Cloves |
garlic
pressed |
*
|
| 1 | each |
onions
diced |
|
| 118 | ml |
quinoa
washed, drained |
|
| 1 | each |
green bell peppers
diced |
|
| 5 | ml |
hot chili peppers
|
|
| 5 | ml |
cumin
optional |
|
| 1 | x |
salt
to taste |
*
|
Directions
Drain tomatoes and reserve juice.
Heat oil; sauté garlic and onions until onions are translucent.
Add reserved tomato juice and bring to a boil.
Add quinoa and green peppers and cook about 15 minutes or until liquid is gone.
Add tomatoes, spices and serve.
