Spanish “rice” quinoa

Spanish "rice" quinoa

1 cup quinoa
1 large organic tomato, diced
1 organic green pepper, diced
1 large leek, cleaned and sliced
1 large portabella mushroom, chopped
1 cup filtered water
1/2 teaspoon garlic powder
1 teaspoon Celtic sea salt
1/2 teaspoon pepper

Spanish "rice" quinoa

Spanish “rice” quinoa

method

   In medium kettle on high heat add water, quinoa, tomato, pepper, leek, portabella, garlic powder, salt, and pepper. Stir well to combine. Allow to come to a boil then turn the heat down to a gentle simmer. Cook for 30 minutes or until quinoa is tender. If you feel it needs a bit more water you can add a bit at this time.

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