Mexican Quinoa
Ingredients
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1/2 medium white onion , chopped
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1 large tomato , cored
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3-5 sprigs of fresh cilantro
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1 cups quinoa
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1 cups chicken stock (vegetable stock can be used as sub for vegetarians)
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1 cups peas thawed (frozen)
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1 bay leaf
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White pepper
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Salt
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Roast the tomato in an oven or broiler until the skin blisters. Make sure to turn the tomato every now and then to make sure it’s fully cooked through.
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Remove from the oven and let it cool. Remove the peel and chop. Put it in a blender. Add one garlic clove and cilantro. Puree until smooth and then set aside.
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Clean the quinoa. Transfer to a strainer and run water over it to fully get rid of the coating. Repeat a few more times.
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In a saucepan, heat oil on medium heat. Add the remaining garlic and sauté for about 2-3minutes. Put in the quinoa and stir well ensuring it’s coated with the oil. Add the stock of your choice, tomato puree, thawed peas and bay leaf.
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Season with salt and pepper and bring to a boil. Reduce to low heat and cover the pan. Cook for 15 mins or until the liquid cooks off and is fully absorbed by the quinoa.
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Serve hot.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.