Thursday, August 22, 2013

Mexican Quinoa (FodMap Friendly)

1 tablespoon canola oil
1 bunch of green onions chopped white & green parts seperated
1 clove garlic, minced
1/2 teaspoon chili powder
1 chipotle chili, chopped
1 cup quinoa, rinsed
1 1/2 cups chicken broth
1/2 teaspoon oregano
salt and pepper to taste
1/2 cup diced tomato
1 handful cilantro, chopped

Heat the oil in a pan over medium heat.
Add the white and light green parts of the onions and saute until tender, about 5-7 minutes.
Add the garlic, chili powder and chipotle and saute until fragrant about a minute.
Add the quinoa, broth, oregano, salt and pepper and bring to a boil.
Reduce the heat, cover, and simmer until the the quinoa is tender and liquid has been absorbed, about 15 minutes.
Remove from heat and let sit for 5 minutes. Stir in tomato and green part of onions.
Serve garnished with cilantro.

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