Wednesday, February 13, 2013

Oven Mexican Quinoa Gluten Free



Quinoa is high on my list lately, it fits perfectly in SEW many dishes! Taking the time to 'toast' or saute before cooking really brings out the nutty flavor!

Gluten free – ensure broth and tomato paste are vegan.

2 large tomatoes, cored and quartered
1 red onion, sliced into 8 pieces
3 jalapenos, seeded, cored, diced, divided
6 cloves garlic
2 cups quinoa, rinsed
2 cups vegetable broth
1 tsp cumin
1 Tbsp tomato paste
½  - 1 cup fresh cilantro, chopped
Juice of 1 -2 limes

Preheat oven 350°

Blend tomatoes, onion, 2 jalapenos & garlic in blender/food processor until smooth. Or make it simple: use 2 cups salsa.

Spray pan and heat, add quinoa and sauté 2-3 minutes. Add jalapeno and cook 1 minute. Add vegetable broth, cumin and tomato paste.

Transfer to oven safe dish, cover with lid or foil and bake 35 minutes, carefully stirring every 15 minutes. Add cilantro and lime.

Gluten free – ensure broth and tomato paste are vegan.

The original recipe came from a quinoa recipe cookbook with quinoa in every recipe. The title and author escape me.

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