Spanish Keen-Who? Quinoa!

I know, I know, we all keep hearing more and more about this wacky grain called Quinoa (pronounced Keen-Wah). Well, as I've posted before in this Mexican Quinoa recipe, Quinoa is a wonderful option for those with a Gluten allergy or with Celiac disease, because it is totally Gluten-free, and it is perfect for vegetarians because it is ridiculously full protein! You cook it much like rice and can serve it hot or cold, and really, you can do pretty much anything with Quinoa- it's basically like a miracle food! Rowe & Davis tell us in, "Anti-Inflammatory Foods for Health", that not only is Quinoa full of protein but it is also full of iron, magnesium, potassium, zinc, folate...basically all great things our body needs to stay balanced!

Where can you find this miracle food? I've purchased it at Kroger or Meijer- usually in the "healthy food" section, and I've used the red & the white varieties (they tasted the same to me).

This Spanish recipe was the perfect filler dish for a Spanish Tapas party we had this past weekend, and with just a few ingredients you're able to keep cost down, flavor up and tummy's full!

Ingredients & Recipe:
Printable Recipe

• 1 cup quinoa, (check the brand you purchase to see if you need to rinse it before cooking)
• 3 (10 oz.) cans of Rotel chopped tomatoes with green chilies
• 1 small white onion, chopped
• 2 garlic gloves, minced or pressed through garlic-press
• Olive oil
• 2 tsp. chili powder
• 1 Tbls. cumin
• good pinch of Kosher salt

Begin by heating a soup pot over medium heat, add in some olive oil and begin to saute the onions and garlic for about 5 minutes, until the onions begin to get tender.

Meanwhile, drain each can of chopped tomatoes, but drain all the juice into a large measuring cup. Add enough water into the measuring cup to equal 2 cups. Add the liquid into the onion & garlic mixture and bring everything up to a boil.

Once boiling, stir in the salt and quinoa. Reduce the heat to medium-low, cover the pot and let the quinoa simmer, about 20-35 minutes, until the liquid is absorbed. (The time varies so much depending on the brand of quinoa you purchase.)

Once the liquid is absorbed into the quinoa (it looks fluffy and soft), stir in the tomatoes, chili powder and cumin, allow everything to heat through, give it a taste (check to see if you need to add a bit more salt or not), and you are ready to serve!

You Could Also Try...

• This recipe can be cut in doubled for a crowd, and it also can be made the night before, stored in an air tight container and warmed up before serving.