Ingredients

The following ingredients have 4 Servings
  • 2 jalapenos
  • 4 medium or 3 large tomatoes
  • 8 ounces chicken broth (or vegetable, low sodium)
  • 2 cloves garlic
  • ¼ tsp salt
  • 1 large or 2 medium red bell pepper (chopped)
  • ½ yellow onion (chopped)
  • 1 T avocado oil or extra virgin olive oil
  • 1 cup quinoa (uncooked)

Instruction

  • Place jalapenos, tomatoes, chicken broth, garlic, and salt in blender or food processor. Process until smooth, about 15 seconds on high power (or one minute for less powerful models.) You should have at least 3 cups of sauce if you don’t add water or chicken broth until you do.
  • In a medium-size skillet, saute bell pepper and onion in oil on medium heat until translucent and tender, about 5 minutes.
  • Add in spicy blended sauce and bring to a boil. Add in uncooked quinoa, stir, reduce heat to simmer, and cover. - Cook for 15-25 minutes.
  • *Check after 15 minutes, quinoa should be fluffy and translucent with all the liquid absorbed. If the liquid isn’t absorbed, cook until it is. If the quinoa isn’t translucent and fluffy but, all the liquid is gone, add ½ cup more water and continue to cook.
  • Serve immediately or freeze for up to 3 months.