2 cups quinoa, rinsed per package directions
1 T olive oil
1 medium sweet onion, chopped
1/2 red pepper, deseeded and chopped
3 large garlic cloves, peeled and minced
1 Serrano pepper, rinsed, de-veined and deseeded
1 T chili powder
1 t smoky paprika
1 t ground cumin
1/2 t oregano
1/4 t fresh ground black pepper
1 t balsamic vinegar
1 cup mixed frozen peas and carrots, thawed
1 (8 oz) can of unsalted tomato sauce
1 3/4 cups vegetable stock
Garnish: sliced green onion and chopped cilantro
Spoon Mage™ Hint:
Soy sauce makes an excellent alternative to balsamic vinegar. If you are not a vegetarian, this recipe is also good with chicken stock.
Over medium heat, sauté the onion and red pepper in olive oil for 5 minutes. Be sure to use a pan that has a tight fitting lid.
Add the garlic and Serrano pepper and sauté for 2 minutes until the garlic releases its aroma.
Add the chili powder, smoky paprika, cumin, oregano, black pepper, and vinegar (or soy sauce) and stir for 1 minute.
Add the quinoa and stir constantly for 3 – 4 minutes.
Add the thawed peas and carrots, tomato sauce, and stock. Stir until it comes to a boil. Reduce heat to a low simmer, cover and let cook for 15 minutes.
Remove from heat and let it sit covered for 10 minutes. Fluff with a fork, taste, and adjust seasonings. If you prefer saltier food, this is the time to add salt.
Garnish with a sprinkle of green onion and cilantro.
This recipe was inspired by one of the many delicious recipes from Savvy Vegetarian.