Mexican Style Quinoa

Okay, I know it's hard to see it, but the quinoa's in there. I promise.
Great for Burritos, Tacos, or Just Plain!

Serves 4-6

1 C. Quinoa
1 Can Rotel Tomatoes (Or 1 Can Diced Green Chiles, and One Can Diced Tomatoes)
2 Tsp. Chile Powder
1 1/2 C. Water
Salt to Taste (About 1 Tsp.)
Soak the quinoa in hot water for five minutes, then rinse well to remove the hulls (the hulls can make the quinoa bitter). Add all of the ingredients to a large, tall sided, frying pan or to a medium pot. Cover and bring to a boil. Reduce the heat to low and simmer until all of the water has evaporated (about 20-30 minutes). Check to see if the quinoa is done. It should be tender and sort of translucent throughout. The water should be evaporated to the point that the quinoa sticks together and there is no water in the bottom of the pan when the quinoa is pushed aside (like cooking rice). A white center is a good indicator that the quinoa needs to cook longer. Add more water and continue to cook if it isn't done when the initial amount of water has evaporated. I like to use this Mexican style quinoa as a substitute for ground beef or Mexican rice. It's great in tacos or mixed with beans and cheese in a burrito. I also like to mix it with diced avocado, cheese and salsa in a bowl, then chow down!


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