The best part, however, is its like a super food. It's very high in protein (18%) and it's a complete protein. That means it's really good for you.
We usually eat our quinoa as a breakfast food, like oatmeal. I stumbled on this dinner recipe for Mexican Quinoa Soup at Mrs. Green Jeans, and made some adaptations to what I had in the pantry and our food allergies.
Mexican Quinoa Soup
4 C Water (it calls for stock but I was out)
1 C quinoa
2 (14.5 oz) cans fire roasted diced tomatoes
1/2 white or yellow onion chopped
1 small can tomato sauce
1 T chili powder, or more if you like it spicy like me!
1/2 T ground cumin
1/4 t cayenne pepper
Garlic & Herb Philly Cooking Cream
Saute onions and garlic over medium heat with a bit of olive oil until translucent and fragrant. Add water tomatoes, tomato sauce, quinoa, and spices. Cook on medium heat for about 30 minutes until quinoa is cooked. If you let it cook longer, it will absorb more liquid and become really thick. Go ahead and add more liquid if this happens.
Spoon into bowls and top with cooking cream and cheese.
The original recipe calls for various peppers and sour cream which I didn't have on hand, avocado (allergies) and cilantro. We found it to be really flavorful and delicious making it bare bones like I did. In the future, I can see adding some corn to make it more hearty. As it stands, this was a super fast weeknight meal that isn't too heavy for spring or summer.
linked up at:
It's so Very Cheri
Pinned it, Made it
Happy & Healthy