Mexican Quinoa
This is another super quick recipe. I found the inspiration for this from a thread on Chowhound, which, if you don’t use it already, is a GREAT resource for home-cooking ideas (also for area-specific dining ideas).
Mexican Quinoa
1 c. quinoa, rinsed and drained 1.5 t. cumin 1/4 t. chipotle chili powder 1/2 t. chili powder 1/2 t. paprika 1/2 t. salt 2 c. low-sodium chicken broth 1 c. prepared salsa 1 can kidney beans, rinsed and drained 4 scallions, green parts only, chopped 3 c. fresh baby spinach
Cook quinoa according to the package directions, using the broth (not water).
Meanwhile, heat the kidney beans with the salsa. Add the spices above, or tweak to taste. Add the heated salsa mixture to the cooked quinoa and stir in the green onion and spinach until the spinach is wilted.
Serves 4.
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