This is a great one as well- yet another version of versatile quinoa!
I usually make Mexican style rice when I serve tacos, etc. We don’t eat that much rice any more- so instead I decided to substitute quinoa for rice. I made it exactly how I would make the rice- it came out delicious! Don’t hesitate to substitute this recipe for rice…
- 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.