I may be a little late to the party, but I'm finally trying some recipes using quinoa. I really had mostly seen casseroles and cold recipes using it and none had jumped out as must tries for me. Nor was it very readily available in China. I did, however, finally find a Taobao seller with some for a reasonable price and free shipping. I decided since I hadn't seen any quinoa recipes that I was anxious to try that I would just try trading it out for rice in something I regularly make. I'm all about getting in a healthier alternative in something we already like. I decided my go-to Spanish Rice recipe would be a good one to try first. My husband and I both thought it turned out great! I've done it a few times since and we've continued to like this healthier alternative as a side to our favorite Tex-Mex dishes!
Spanish Quinoa
2 Tbs oil
1 small onion, finely chopped
1-2 cloves garlic, minced
2 cups quinoa
3 1/2 cups chicken broth
1/2-1 cup chopped tomato plus 1 Tbs tomato paste (more or less tomato to your taste)
1 tsp salt
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp chili powder
Thoroughly rinse quinoa several times. Heat oil in skillet (one that has a good fitting lid!). Add onion, garlic, and quinoa. Cook and stir until quinoa is browned a bit and onions are slightly tender. Add remaining ingredients. Bring liquid to boil. Cover skillet of quinoa and turn heat to low. Cook for ~20 minutes or until quinoa is done. You may need to add an additional bit of water near the end if it is cooked out and quinoa is not tender. Stir to fluff and serve. Enjoy!
Notes: I'm totally guessing on amounts of cumin, oregano, and chili powder but I'd say they are fairly close. You'll have to experiment for your tastes. The original recipe just says to add them but doesn't give amounts, so I just shake some in. Also, for better flavor over the years, I've started putting in a handful of chopped tomatoes and about 1/4 cup of the salsa I've made to serve with the meal instead of just tomato paste (I do this 100% of the time now). Also, if I don't feel like opening a can of paste, I just put the tomato, but it does add a nice little something to put just a Tbs of it. When I'm just making this for our family, I cut the recipe at least in half, if not quartered! We just feel the leftovers are dry and don't enjoy them as much.
Spanish Quinoa
2 Tbs oil
1 small onion, finely chopped
1-2 cloves garlic, minced
2 cups quinoa
3 1/2 cups chicken broth
1/2-1 cup chopped tomato plus 1 Tbs tomato paste (more or less tomato to your taste)
1 tsp salt
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp chili powder
Thoroughly rinse quinoa several times. Heat oil in skillet (one that has a good fitting lid!). Add onion, garlic, and quinoa. Cook and stir until quinoa is browned a bit and onions are slightly tender. Add remaining ingredients. Bring liquid to boil. Cover skillet of quinoa and turn heat to low. Cook for ~20 minutes or until quinoa is done. You may need to add an additional bit of water near the end if it is cooked out and quinoa is not tender. Stir to fluff and serve. Enjoy!
Notes: I'm totally guessing on amounts of cumin, oregano, and chili powder but I'd say they are fairly close. You'll have to experiment for your tastes. The original recipe just says to add them but doesn't give amounts, so I just shake some in. Also, for better flavor over the years, I've started putting in a handful of chopped tomatoes and about 1/4 cup of the salsa I've made to serve with the meal instead of just tomato paste (I do this 100% of the time now). Also, if I don't feel like opening a can of paste, I just put the tomato, but it does add a nice little something to put just a Tbs of it. When I'm just making this for our family, I cut the recipe at least in half, if not quartered! We just feel the leftovers are dry and don't enjoy them as much.
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