Mexican Style Quinoa

I usually like to make some delicious Mexican rice with tacos. This time I decided to substitute quinoa. It came out delicious- no one commented on detecting any difference…

• 2 tablespoons olive oil
• 1 teaspoon roasted cumin, powdered
• 1 teaspoon chipotle powder
• 1 large shallot, chopped
• ½ yellow/orange/red pepper, chopped
• 1 garlic clove, chopped
• ½ cup tomato puree
• 1 cup quinoa, rinsed
• 2 cups chicken or vegetable broth
• 1 to 2 teaspoons salt

Heat a medium sized saucepan with the olive oil. Add the cumin and chipotle powder. Saute for 30 seconds. Add the shallot, ½ pepper and garlic. Saute for a minute on medium heat. Add the tomato puree and sauté for 1 minute. Add the quinoa, broth and salt. Bring to a boil and simmer till the liquid is cooked off on the surface. Cover with lid and lower the heat and cook for 15 minutes. Serve with tacos.