Monday, May 5, 2014

Jordan's Mexican Quinoa

Looking for the perfect combination of festive and healthy this Cinco de Mayo? Try Jordan's recipe for Mexican Quinoa from his latest book The Maker's Diet Revolution.

Mexican Quinoa

1 1/2 cups quinoa
1 onion, finely chopped
8 oz. canned diced tomatoes
1 1/2 cups chicken stock, heated
1 cup frozen peas, thawed and drained
1 tablespoon sesame oil
1 teaspoon minced garlic
salt and pepper or Herbamare
3/4 cup fresh cilantro, chopped

Heat oil in a large pot over medium heat. Add onion and quinoa. Cook for 8-10 minutes or until lightly browned. Stir in garlic and cook for two more minutes. Add tomatoes and chicken stock and season with pepper or Herbamare. Bring to a boil, cover tightly, and simmer over very low heat for 10-15 minutes. Remove from heat and leave covered for 10 minutes or until all the liquid has been absorbed. Stir in peas and sprinkle with cilantro. Makes four servings.

Variation: 1 cup of brown rice may also be substituted for 1. cups quinoa.

Jordan Rubin
The Maker's Diet Revolution