I love Mexican food and I was bound and determined to find a good substitute for rice to go along with my meal. So, I experimented and tested the recipe on my family and friends and the results were awesome. I even had a few say they’d never eat rice again!
I could of used brown or wild rice which is another healthy option, but I chose to try it with Quinoa. I’m a real fan of it and it has amazing benefits. According to the “Alternative Field Crops Manual” of the University of Wisconsin, Quinoa has a lower sodium content and higher amounts of calcium, magnesium, potassium, phosphorus, copper, manganese, and zinc than wheat, corn or barley. So there you have it. Quinoa it is!
1 c. quinoa, soaked for 15 minutes and drained
1 Tbsp coconut oil
1/2 onion, chopped
2 garlic cloves
1 1/2 c. organic chicken broth
1 tsp ground cumin
1/2 c. green and red peppers, chopped
1 (8 oz) can tomato sauce
1 (4 oz) can chili peppers
Pepper flakes (optional)
1/2 C. black beans (optional)
Melt coconut oil in a saucepan over medium heat. Saute green and red peppers and onion until the onion is translucent. Add garlic and saute for a few more minutes. Add quinoa, tomato sauce, spices, and broth and turn to low heat once the mixture boils. Reduce heat and cook for about 10 minutes. Add canned peppers and black beans and cook for 5 – 10 more minutes. Remove from heat and let sit for 5 minutes. Fluff with fork before serving.