Ingredients:
1 (14 1/2 ounce) cans diced tomatoes with green chilies
1 tablespoon olive oil
1 medium onions, diced
water
1 garlic cloves, minced
1/2 cup quinoa, washed and drained
1 teaspoon chili powder
1 teaspoon cumin
Directions:
Drain tomatoes and reserve juice.
Heat oil and saute garlic and onions until translucent.
Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
Add the liquid to the sauteed garlic and onions; bring to a boil.
Stir in the quinoa, pepper, and salt.
Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.
Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.