Mexican Style Quinoa

Ingredients

• 1 cup vegetable broth
• 15 ounces whole peeled tomatoes in juice
• ½ teaspoon organic canola oil
• 2 serrano or jalapeno chiles, seeded and diced
• 1 cup white onion, diced
• 2 cups quinoa, rinsed
• 1 teaspoon garlic, minced
• 1 teaspoon smoked paprika
• 1 cup frozen peas, thawed

Instructions

1. Place vegetable broth and tomatoes in a blender and process until smooth. Set aside.
2. Heat olive oil to medium high. Add chiles and onion and cook for 4 minutes. Add quinoa, then garlic and paprika and cook for 3 more minutes, stirring often. Add tomato mixture and bring to a simmer. Reduce heat to low and cover. Cook for 30 minutes. Add peas and recover. Cook for 5 minutes longer. Remove from heat and allow to sit for 5 more minutes. Fluff and serve.

Source: Cooking Quinoa