Shannon’s Mexican Quinoa
Two cups of pre-cooked organic quinoa
One 10oz size can of mild petite Red Gold diced tomatoes & Green Chilies - do not drain.
One 15 oz can or wild oats organic Chili Beans in sauce- do not drain.
Two garlic cloves diced
1tsp organic chili powder
Salt to taste
2 tablespoons of Extra Virgin Olive Oil
1 Organic Avocado
Add all ingredients except the avocado in non-stick pan and let simmer till hot and simmering. About 10 minutes on medium heat.
Dice the avocado and add to the top right before serving. Do not heat it in the quinoa. Use it as garnish. The more the better!
When I cooked my quinoa I simply did it according to the directions. You can trade the water out for chicken broth if you’re into meat or vegetable broth if you’re a vegetarian. Also, I cooked mine after boiling it with a little avocado oil and onions and mushrooms. If yours is not prepared with onions and mushrooms, I would first dice a cup of each vegetable and stir fry them in a bit of your favorite oil. Then add them to the over all dish. The mushrooms and onions are a fantastic addition that I would not want to take out!
If you have to start from scratch and cook the quinoa then it will take about 30 -40 minutes. If you have it already prepared, it will take about 10 minutes. :)
For meat eaters, beautiful additions to this would be diced chicken, sour cream and shredded cheese.
The original recipe I converted this from can be found here.