Spanish Quinoa

Drain canned tomatoes and green chiles, reserving liquids in a 2-cup measure; add enough chicken stock to equal 2 cups.

In a large skillet, heat olive oil. Saute onions, peppers, and salt until onions are translucent and starting to caramelize, about 5 minutes. Add canned tomatoes and green chiles; stir for a minute or two. Add chili powder and saute for 30–60 seconds.

Add quinoa and chicken stock mixture; stir well to combine. Bring mixture to a boil, reduce heat and simmer for 15–20 minutes, or until all the liquid is absorbed. Fluff with a fork and serve.

Recipe adapted from 2 Cookin Mamas.