Mexican Supper with Quinoa

Submitted by: Kimmi Tabora
Spicy Mexican flavors free of wheat, corn, and milk. Gets better day by day. If you don't have guacamole just add some lime juice. Very yummy. You won't even know it's good for you. Quinoa = power food of the Incans. Great tasty way to get your protien.

Serves: 4-6
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: main · dish · side ·

Ingredients

2 tablespoons vegetable oil(or coconut oil or red palm oil)
1 cup chopped onions
1/2 cup chopped celery
1/4 teaspoon red pepper flakes
1 1/2 teaspoons mild chili powder
1-2 cloves of garlic, crushed
1 1/2 cups water
1/2 teaspoon salt
1 cup quinoa, washed 3 times
2 cups chopped tomatoes or 1 can (14-16 ounces) diced
2 cups chickpeas(1 can)
1/4 cup chopped green chiles
1 teaspoon dark agave nectar or honey
1/2 cup minced fresh cilantro
1 1/2 cups guacamole

Method

Do all your chopping. Heat the oil in a skillet over medium to high heat. Add onions, celery, pepper flakes, and chili powder and cook for 8 minutes or until vegetables are soft. Add the garlic and cook for 1 minute. Stir in the water, salt, quinoa, tomatoes, chickpeas, chiles, and agave nectar or honey. Cook for 25 minutes, covered, stirring occasionally. Stir in the cilantro and cook for 5 minutes. Top each portion with a dollop of Guacamole or squeeze a little lime on your servings.

Got this from The Allergy Self-Help Cookbook from Marjorie Hurt Jones

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