I love Mexican food. However, corn and rice do not love me which are the two staples of this wonderful cuisine. Since we are also a gluten free home, I have had to get creative in the kitchen. Not a bad thing by any means, but as you may be experiencing as well, changing up the ingredients can be a bit intimidating and takes some trial and error. Also, keeping the flavors and texture similar can also be a challenge.
I used quinoa because it is a nutrition powerhouse and has a great texture when cooked correctly. Quinoa is:
- A great source of manganese, phosphorus, magnesium, copper, fiber, folate and zinc.
- A complete source of protein.
- Source of heart healthy monounsaturated fats (oleic acid and ALA).
Check out this video to learn how to make perfect quinoa.
For this recipe, I kept it simple (as I like to do) using 5 ingredients and spices. It is on the mild side as I do have kids and want them to eat it too. If you’d like to make it spicier, add 1/2 tsp cayenne powder.
Gluten Free Mexican Style Quinoa
- 1 cup uncooked quinoa
- 1 1/2 cups water
- 15 oz can unsalted diced tomatoes
- 1 can diced chile's
- 1/4 cup diced onion
- 1 clove garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup rough chopped cilantro
- 1 tbsp extra virgin olive oil (EVOO)
- salt and pepper to taste
- In a medium sized pot, add your water. While bringing to a boil, rinse your quinoa to remove phytic acid.
- Add quinoa to boiling water. Turn heat down to medium-low. Add in everything except the cilantro and EVOO. Reduce heat to low, cover and let cook for 20-25 minutes.
- When all liquid has been absorbed, remove from heat. Fold in cilantro and EVOO. Salt and pepper to taste.