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Spanish “Rice” Quinoa

Spanish Rice QuinoaTHE GOODS
– 1 cup organic quinoa, soaked and rinsed
– 2T olive oil
– 2 garlic cloves, pressed
– ½ large brown onion, chopped
– 1  8oz can organic tomato sauce
– Sea Salt
– Lots of LOVE!
(Optional – cook with 2-bay leaves OR add dried oregano to taste)

THE HOW TO
Add olive oil to pan with heat set to medium

Slowly add quinoa to pan and sauté 15-20mins until nicely toasted – brown

Add garlic soon after water has evaporated from quinoa

Add onions 5mins after you’ve added the garlic

After quinoa is nicely toasted – not burnt, slowly add in tomato sauce.
Stir entire contents until coated in sauce.

Fill the now empty tomato sauce can with water and slowly stir into pan.
Do this twice then allow everything to come to a full boil – about 1min.

Pop on the lid and turn heat down way low. Cook 20-30mins without removing lid.

Unlike rice, you won’t ruin the quinoa if you decide to lift the lid 20mins after cooking to see
if water has completely evaporated.

Once quinoa is done, remove lid, add salt to taste, sit uncovered about 5mins, fluff with fork and enjoy!

QUICK MEAL TIP: Check out my yummy Fiesta Bowl recipe which calls for Spanish “Rice” Quinoa!
Quick, Delicious, and Perfect for those on the go!!! 


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