I came across this recipe after Heather from Where’s the Beach left a comment on my Grilled Mediterranean Veggies with Bean Mash post. I clicked on her website link, and initially just bookmarked the recipe to try at a later date, but then I started to think about lunch, and realized that I had everything on hand to make it.
I’ve made impromptu Mexican rice a few times, but I’ve always used white or brown rice. Using quinoa is an even healthier alternative, so I doubt that I’ll use anything else going forward.
I’ve always just used vegetable broth or water to make my quinoa. It never occurred to me to use canned tomatoes. Again, it’s something I’ll be keeping in mind in the future.
Thanks Heather, for this easy little recipe!
- I added a sauteed onion and 1 clove of minced garlic to the quinoa, along with some cumin, chili powder, salt and pepper. I served it alongside some baby spinach and black beans, with a slice of lime and some fresh cilantro (fresh coriander).
- This makes 2 generous servings. I served everything in a bowl on the first day, and opted for a plate the next day.
- The quinoa is simple but satisfying and it would be a great side dish to any Southwest/Mexican meal, including refried beans, taco salad, enchiladas or fajitas. I add quinoa directly into my vegan chili, but this would be great served with regular vegetarian chili.
- 1 tbsp olive oil
- 1 onion, diced
- 1 clove garlic, minced
- ⅓ cup quinoa, rinsed
- 1 can (400ml) diced tomatoes, with liquid
- 1 tsp cumin
- ¼ tsp chili powder
- salt and pepper
- lemon wedges
- cilantro (fresh coriander)
- In a medium saucepan, mix quinoa and diced tomatoes (with juice) and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
- While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the onion, garlic, cumin and chili powder until onions translucent.
- Mix onion mixture into quinoa mixture and season with salt and pepper. Serve garnished with lime wedges and cilantro.