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- 1 14 ounce can of Muir Glen tomatoes
- 1 onion, peeled and quartered
- 2 jalapeno peppers
- 2 cups quinoa, rinsed
- 2 tablespoons canola oil
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 chipotle pepper in adobo sauce plus 1 teaspoon adobo sauce
- 1 tablespoon kosher salt
- 1/2 cup minced cilantro
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- Prepare Tomatoes: Process tomatoes and onions in food processor until smooth and thoroughly pureed, about 15 seconds, scraping sides of bowl if needed. Transfer mixture to liquid measuring cup. There should be 2 cups. If more, pour some out until it equals 2 cups.
- Prepare Jalapenos: Remove seeds and ribs from jalapeno peppers and discard insides. Mince peppers and set aside.
- Prepare Quinoa: Place quinoa in fine-mesh strainer and rinse under cold water, about 1-2 minutes. Shake briskly to remove excess water. (If you don’t rinse, quinoa will be very bitter).
- Make Fried Rice: Heat oil in large skillet or Dutch oven with tight fitting lid, over medium-high heat, 1 minute. Add quinoa and fry, stirring constantly, until golden and translucent, 1-2 minutes. Reduce heat to medium, add garlic and seeded jalapenos. Cook, stirring frequently, until fragrant, 1 minute. Stir in pureed tomatoes and onions, chicken broth, tomato paste, chipotle pepper and adobo and kosher salt. Increase heat to medium-high and bring to boil. Reduce to simmer, cover and cook 15-20 minutes or until liquid is absorbed. Remove from heat, cover with a clean towel and lid and let stand covered until ready to serve. (The towel absorbs the excess water).
- Serve: Right before ready to serve, add cilantro, lime juice and zest. Fluff quinoa with wet fork or rice paddle.