Spanish Quinoa

Ingredients:

2 Tbs butter

1 medium onion, diced

2 tsp minced garlic cloves

2.5 cups rinsed quinoa

2 cans chicken broth (14.5 ounces each)

1 cup water

1 10-ounce can of Rotel tomatoes with diced chiles

1 cup picante sauce (I prefer mild)

2 tsp chili powder

1 tsp cumin

1 and 1/2 tsp salt

Directions:

Melt butter in bottom of pot. Saute onions and garlic until soft. Mix in uncooked quinoa, stirring often. When quinoa begins to brown, add broth, water, tomatoes, picante sauce, chili powder, cumin, and salt. 

Stir well, cover, and simmer on low until quinoa is soft and water is absorbed. Stir occasionally to make sure the bottom doesn't stick and burn. Remove from heat and leave covered for 5 more minutes.

By Megan Bradshaw