Mexican Quinoa
  • Servings: 4
  • 2 T vegetable oil
  • 1 C dry quinoa
  • 1 C salsa (preferably tangy)
  • 2 C water
  • 1/2 t garlic powder
  • 1/2 t sea salt
  • 1/2 t ground cumin
  1. In a medium skillet over medium high heat, heat the oil and add the quinoa. Saute until quinoa is browned.
  2. Mix in the remaining ingredients; cover and bring to a boil; then turn heat to low and let simmer for 20 minutes, until liquid is absorbed and quinoa is cooked thoroughly. If the quinoa seems to need further cooking after all the liquid is absorbed, add a few tablespoons of water and cook and extra 5 minutes.
  3. Nutrition per serving: 239 calories, 9 g fat, 34 g carbs, 6 g protein, 0 cholesterol, 525 mg sodium, 4 g fiber, 35% calories from fat.
This is a great substitute for Mexican rice. You get the benefit of all the protein and fiber that quinoa has to offer. I think I used half of the oil called for, did not think I needed the full 2 T. Also, I substituted chicken broth for the water. If I remember correctly, this made alot...I thought more than 4 servings as a side.