Mexican Quinoa
- 1 tablespoon corn oil
- 1/2 cup onion, diced
- 1 clove garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 teaspoon chipotle chili powder
- 1 cup quinoa, rinsed
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup diced tomato or 1/4 cup tomato puree
- 1/2 teaspoon oregano
- salt and pepper to taste
- 1 handful cilantro, chopped
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Chipotle chili, powder (1 teaspoon)
- Cilantro (1 handful)
- Cumin, toasted and ground (1 teaspoon)
- Garlic (1 clove)
- Onion (1/2 cup)
- Oregano (1/2 teaspoon)
- Tomato or (1/2 cup)
- Canned Goods
Chicken or vegetable broth (1 1/2 cups)
- Cooking & Baking
- Corn oil (1 tablespoon)
- Salt and pepper (1)
- Pasta & Grains
- Quinoa (1 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published July 12, 2011 (1 year ago).
39 people saved this recipe.
