- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- ½ Cup water
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 ⁄2 cup The Grain Market quinoa, washed and drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
How to Make It
- Drain tomatoes and reserve juice.
- Heat oil, saute garlic and onions until translucent. Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
- Add the liquid to the sauteed garlic and onions; bring to a boil.
- Stir in the quinoa, pepper, and salt. Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed. Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot. Enjoy!