For a few years, quinoa was a trend. Seemed like everyone was spinning that trend and creating some tasty dishes using quinoa. I was one of them!
Quinoa instead of rice?
Don't knock it until you try it, I always say! Like many food bloggers, I experimented with all kinds of quinoa and adapted some Mexican recipes. Enchiladas? Yes! Quinoa bowls? Yes! Quinoa in my salad? Mmmm !!
Grilled mushrooms over a Zesty Quinoa salad
Mexican style Quinoa
Mexican style with all the flavors of Mexican red rice!
Course: Page Dishwashing
Food: Mexican
Preparation time: 15 minutes
Cooking time: 25 minutes
Resting time: 10 minutes
Total time: 50 minutes
Servings: 6 servings
ingredients
- 2 tablespoons grapeseed or olive oil
- 1/3 cup onion cubes
- 1 serrano pepper left whole
- 1/3 cup red pepper dice
- 2 cloves of garlic slices
- 2 tomatoes roughly chopped
- 1/4 cup tomato sauce
- 1 1/2 cup water or chicken broth with low sodium
- 1 tomato / chicken flavored broth cube optional
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- Salt to taste
- 1 cup uncooked quinoa
- 2 tablespoons lemon or lime fresh juice
- 1 tablespoon cilantro chopped
Instructions
-
Preheat the oil on medium heat for one minute. Add the onion, serrano, bell pepper and garlic. Cook for 3 to 5 minutes.
-
On the back burner, add 1 1/2 cup of water with crumbled broth dice. Heat to medium and cook just until the broth is dissolved. Stir as needed.
-
Add tomatoes, tomato sauce and garlic to the blender. Season lightly with salt and pepper and puree until smooth. Pour into the pan and cook for 4 minutes. Stir as needed.
-
If necessary, add the hot broth, cumin, pepper and salt. Boil up.
-
Add quinoa, reduce heat and cover. Cook for 13-18 minutes, or until the broth is evaporated. Remove from the heat and leave for 10 minutes. Fluff with fork. Mix lime juice and cilantro in.
notes
Don't hurry on the quinoa. Let it sit after removing it from the heat so it can finish cooking and become more tender. Boil the quinoa in salted water, cool and mix with pico de gallo, black beans, corn and some oil. Season to taste with salt and pepper. Fold in some crumbled queso frescoes! Tasty salad!
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