Mexican Quinoa

One of the nice things about Mexican rice is that it is easy to play around with the recipe and change things up by adding other ingredients like diced bell peppers or even corn or peas. The tomato component is really flexible and I often make Mexican rice to finish off cans of tomato products that were only partially used in other dishes. Canned whole tomatoes work just as well as diced or pureed and fresh ripe tomatoes that are diced are also wonderful. 

Mexican Quinoa

ingredients

• 1 tablespoon corn oil
• 1/2 cup onion, diced
• 1 clove garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon chipotle chili powder
• 1 cup quinoa, rinsed
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup diced tomato or 1/4 cup tomato puree
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 handful cilantro, chopped

directions

1. Heat the oil in a pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin and chili powder and saute until fragrant about a minute.
4. Add the quinoa, broth, tomato, oregano, salt and pepper and bring to a boil.
5. Reduce the heat, cover, and simmer until the the quinoa is tender and liquid has been absorbed, about 15 minutes.
6. Remove from heat and let sit for 5 minutes.
7. Serve garnished with cilantro.

https://www.closetcooking.com/2011/07/mexican-quinoa.html