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.
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.
The Maker's Diet Revolution