Ingredients

• 1 cup red quinoa

• 1 tablespoon olive oil

• ½ cup yellow onion, chopped

• 1 tablespoon garlic, minced

• 1 tablespoon chili powder

• 1 tablespoon ground cumin

• 1 ½ teaspoon smoked paprika

• 1 ¼ teaspoon salt

• ¼ teaspoon cayenne pepper

• 1 cup chunky salsa, medium (like Margaritaville)

• 2 cups vegetable broth

• 2-4 tablespoons freshly squeezed lime juice, 2 to 3 limes

 

INSTRUCTIONS

• Toast the uncooked quinoa in an ungreased 10-inch skillet over medium heat for 5 minutes, stirring constantly.  Pour the toasted quinoa in a strainer and rinse.  Set aside by resting the strainer over a clean bowl.

• In the same skillet, heat up 1 tablespoon of olive oil over medium high heat until it shimmers, roughly 2 minutes, then saute the onion for 4 minutes, stirring occasionally.

• Add the minced garlic and cook for 1 minute until fragrant.  Add the dry taco seasoning spices and cook for one minute to bloom them, stirring constantly.

• Add the rinsed quinoa, the chunky salsa, and the vegetable broth, then stir.

• Cover with a lid and bring to a boil, then reduce heat to medium low and simmer for 20 minutes.  Stir then simmer uncovered for 5 minutes more, or until the extra liquid has evaporated.