Spanish Quinoa — Status: ROGUE

It’s trying to get warm outside so my kitchen tends to cool down a bit. You most likely will be getting salads and grilled things for the next couple of months, maybe even some dips or sauces (I’m brainstorming here)! Anywho, you already know I love Mexican food. But sometimes it can feel too heavy so I typically try to swap out some items for others during the warmer months, one of which is rice. Below you will find my quick recipe for Spanish Quinoa. Featured with it are black beans and grilled shrimp tacos on a cauliflower tortilla.

Money Matters
The quinoa costs about $6 to make four servings so $1.50 per serving. To be honest, I stretched it out to about 6 or 7 servings.

#ROGUElyfe

This is one of my go-to’s so I have made this many different ways over the years:

I used sofrito for this version, but I typically do a plain tomato sauce and season it myself.
I typically add a mixed veggie medley as well, but I just wanted onion and garlic for this version.
I did not add spice, but you should!

My Recipe
3 tbsp olive oil
1 small yellow onion, roughly chopped
3 cloves of garlic, diced
½ cup sofrito
¾ cup quinoa
1 ½ water
1 tbsp cumin
1 tbsp salt

Directions

In a medium skillet, heat ½ of the oil over medium-high heat. Once the oil easily covers the surface, add the onion and garlic and cook for 5 minutes. Add the sofrito and stir for 3 minutes.

Add the quinoa and the rest of the oil, stir for 3 minutes. Add the water, and turn up the heat for a rolling boil for 5 minutes. Lower the heat, add seasonings and cover. Cook until liquid is gone. Stir to make sure the liquid is all gone.

Quinoa, Black Beans and Sauteed Steak Taco w/ Avacado

Serve with your favorite beans and tacos (or other things) and enjoy!

Happy Cooking Y’all :)