Side Dishes

Spanish Quinoa

• 1 x 14 1/2 ounce can diced tomatoes with green chilies
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• water
• 1/2 cup quinoa, washed and drained
• 1 green bell pepper, diced
• sea salt
• 1 teaspoon chili powder
• 1 teaspoon cumin

1. Drain tomatoes and reserve juice.
2. Heat oil and saute garlic and onions until translucent.
3. Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
4. Add the liquid to the sauteed garlic and onions; bring to a boil.
5. Stir in the quinoa, pepper and salt.
6. Cover and cook for 15 minutes or until the liquid is absorbed.
7. Stir in tomatoes, chili powder and cumin; cook another 2-4 minutes until hot.