Southwestern Quinoa

Enjoy this tasty recipe for a gluten free, grain free, dairy free side dish or starch accompanyment to any lunch or dinner.

Southwestern Quinoa Recipe by: Eric C. Sharer, MPH, RD, CSO, CDNServes: 4-6

Ingredients

1 cup quinoa (preferably royal quinoa, the tan/white colored quinoa)

2 cup water*

2 teaspoon ground cumin

1 teaspoon.smoked paprika

½ teaspoon salt*

Optional: ½ eachchipotle chili in adobo sauce, chopped *If using vegetable broth instead of water do not add salt.

Optional ingredients:

1 tablespoon cilantro, minced 2 tablespoon fresh lime juice

Directions:

  • Cooking choice #1: a.Combine 2 cups liquid with 1 cup dry quinoa and seasonings in a pot. Cover. Bring to a boil with the lid on for approx. 1 min. Leave lid on, turn off heat, and let quinoa sit for 15-20minutes untouched. The quinoa will be cooked. Once cooked, consider adding cilantro and lime juice.
  • Cooking choice #2: a.Combine 2 cups liquid with 1 cup dry quinoa and seasonings in a pot. Cover. Bring to a boil with the lid on. Reduce to a simmer. Cover with lid. Cook for 15-20 minutes, stirring gradually. Once cooked, consider adding cilantro and lime juice.


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