Mexican Quinoa

I love mexican rice but there are two things I don’t always want in it; white rice and chicken stock. So I came up with a vegan mexican style quinoa. This has all the flavor of your usual restaurant style mexican rice but it is guilt free. It tastes great alone, in burritos or you can use it to stuff bell peppers.

Ingredients:

2 cups cooked quinoa (follow the instructions on the box I used vegetable broth instead of water)
2 tbs olive oil
1 onion finely chopped
1/2 of a jalapeno finely chopped
2 cloves garlic minced
1-2 tsp of salt to taste
2 tsp chili powder
1 tsp paprika
1 tsp dried oregano
1 tsp onion powder
1 1/2 tsp cumin powder
1/4 cup beer or vegetable stock
1 tomato chopped

Start cooking your quinoa so it can be simmering while you make the mexican mixture.

In a large pan heat olive oil over medium low and add onion, jalapeno and garlic. Saute together and add in your aromatics; salt, chili powder, paprika, dried oregano, onion powder and cumin powder. Saute together on medium low for about 8 minutes or until the onion have softened. Once the onion start to soften add the beer and saute together. Then add the tomato and let everything cook down until the beer has absorbed into the vegetables. Finally add 2 cups of cooked quinoa and saute together on low for a minute or two until quinoa has absorbed some of the ingredients and been fully coated. Then it is ready to serve.

yields 3-4 cups