Gluten-Free Recipe: Mexican Quinoa
Ingredients:
1 Tbsp cooking oil
1 large onion, diced
1 small green pepper, diced
2 ribs celery, diced
2 garlic clove, minced
1 cup uncooked quinoa
1 1/2 cup chicken or vegetable stock
1 can (15 oz) diced tomatoes
1 jalapeno or serrano chili, seeded and chopped
1/8 tsp red pepper flakes
2 Tbsp chopped fresh cilantro
Directions:
- Put large pot over medium heat, add oil, onion, green pepper, and celery. Cook until veggies are just tender.
- Add the garlic and cook for 1 more minute.
- Add the quinoa, stock, diced tomatoes, and chopped chili pepper, bring to a boil, reduce heat to low, cover pot and cook for 12 to 15 minutes, until the quinoa is tender and liquid is absorbed.
- Add the red pepper flakes and cilantro, stir, fluff with a fork, and serve hot.
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