Although I love complicated flavor profiles, every mom needs a few basic dishes in their arsenal. Last week I mentioned that because of the arsenic in rice issue that I was converting most of my rice dishes to quinoa.
This Mexican Style Quinoa is a play on Mexican Red Rice. The quinoa cooks in the tomatoes, giving it a great flavor.
I've added smoked paprika, which gives a smokey flavor that our whole family enjoys. Feel free to leave it off if your family isn't as enthusiastic.
This is a great side dish to serve with tacos, enchiladas or pretty much anything. I also like it in a Mexican Wrap.
- 1 cup vegetable broth
- 15 ounces whole peeled tomatoes in juice
- ½ teaspoon organic canola oil
- 2 serrano or jalapeno chiles, seeded and diced
- 1 cup white onion, diced
- 2 cups quinoa, rinsed
- 1 teaspoon garlic, minced
- 1 teaspoon smoked paprika
- 1 cup frozen peas, thawed
- Place vegetable broth and tomatoes in a blender and process until smooth. Set aside.
- Heat olive oil to medium high. Add chiles and onion and cook for 4 minutes. Add quinoa, then garlic and paprika and cook for 3 more minutes, stirring often. Add tomato mixture and bring to a simmer. Reduce heat to low and cover. Cook for 30 minutes. Add peas and recover. Cook for 5 minutes longer. Remove from heat and allow to sit for 5 more minutes. Fluff and serve.