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.

Source:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

Gluten Free Mexican Style Quinoa

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 6 servings

Ingredients

  

• 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

Instructions

 

• 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.