1 cup of white quinoa
2 cups of water or fat free chicken broth
1 tsp of coconut oil
1/2 cup of homemade tomatoes sauce or 1/2 cup of rotel
1/2 cup or more seasonal blend (onions, sweet bell peppers)
1/2 cup of frozen peas & carrots
1 to 1 1/2 tbsp of chicken bouillon or use trim bouillon page 491, THC cookbook
Toast the quinoa with seasonal blend with 1 tsp of coconut oil in a saucepan. Once it has been toasted add homemade tomato sauce or half a can of Rotel, chicken bouillon and 2 cups of chicken broth or water. Stir, cover, and simmer on medium heat. Don’t add the peas & carrots till most of the liquid have been absorbed. Check in about 8-10 minutes and stir again. The Spanish quinoa should be ready when liquid is absorbed.
If you want to add a little bit of cilantro do at the end for extra Mexican flare. Enjoy!