Spanish Quinoa
Serves 4 | Prep Time 5 minutes | Cook Time 20 minutes
Ingredients
• 1 Tbsp Eden Extra Virgin Olive Oil
• 3 cloves garlic, pressed
• 1 medium onion, diced
• 1 cup Eden Red Quinoa, washed and drained
or white Eden Quinoa
• 28 ounces organic whole tomatoes, drained, chopped, and reserve tomato cooking liquid
• 1 medium green bell pepper, diced
• 1/2 tsp Eden Ground Chili Pepper, or to taste
• 1 tsp Eden Cumin Powder, optional
• 1/2 tsp Eden Sea Salt
• 1 1/2 cups water, including reserved tomato and bean cooking liquid
• 15 ounces Eden Pinto Beans, drain and reserve bean cooking liquid
Directions
Drain tomatoes, chop, and place tomato cooking liquid in a measuring cup. Drain the beans and combine with the tomato liquid. Add enough cold water to equal 1 1/2 cups liquid and set aside.
Heat oil and sauté the onions and garlic until translucent. Stir all remaining ingredients. Add the measured liquid, cover and bring to a boil. Reduce the flame to medium-low and cook 15 minutes or until liquid is gone. Remove from the flame and let sit, covered for 5 minutes. Mix and serve.
Nutritional Information
Per serving: 324 calories, 7g fat (17% calories from fat), 13g protein, 31g carbohydrate, 13g fiber, 0mg cholesterol, 272mg sodium