Spanish Quinoa is a protein-boosted take on your favorite.Spanish Rice. All the same delicious flavors of tomatoes, onions, peppers and diced green chiles are there and it takes less than 30 minutes from start to finish. Perfect paired with your favorite Mexican dinner.
2cupschicken broth(use vegetable broth for a vegetarian meal)
2Tablespoonsolive oil
¾cuponion,chopped
½green pepper,chopped
10ozcan diced tomatoes
4ozcan green chiles
2teaspoonschili powder
Instructions
Drain the diced tomatoes and green chiles, reserving liquids in a 2 cup measuring cup. Fill the measuring cup the remaining way with chicken broth, up to the 2 cup mark.
In a medium saucepan, combine quinoa with the 2 cups of tomato-chile-broth mixture. Bring to a boil, cover, lower heat and cook for approximately 15 minutes. Fluff with fork.
Meanwhile, in a large skillet, heat oil and saute onion and pepper for about 5 minutes or until onion is translucent. Add tomatoes, green chiles and chili powder and just heat until tomatoes are warm. Toss in quinoa and serve immediately.