Spiral Diner’s Mexican Qunoa
Use this quinoa as you would rice in Mexican-inspired dishes.
Serves 4
2 tablespoons vegetable oil
1 cup dry quinoa
1 cup salsa (preferably tangy salsa)
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
-
In a medium skillet over medium high heat, heat the oil and add the
quinoa. Saute until quinoa is browned. -
Mix in the remaining ingredients; cover and bring to a boil; then turn
heat to low and let simmer for 20 minutes, until liquid is absorbed and
quinoa is cooked thoroughly. If the quinoa seems to need further cooking
after all the liquid is absorbed, add a few tablespoons of water and cook an
extra 5 minutes.
Nutritional analysis per serving: 239 calories, 9 grams fat, 34 grams
carbohydrates, 6 grams protein, 0 milligrams cholesterol, 525 milligrams
sodium, 4 grams dietary fiber, 35 percent of calories from fat.
From Executive Chef James Johnston