Quinoa South Western Style

• 1 cup quinoa
• 2 cups water
• olive oil
• whole cumin
• 3 garlic cloves
• quarter yellow onion
• cracked pepper
• 2 beef boullion cubes
• optional rubbed sage spice and coriander spice
• dried whole red chili peppers ( anaheim. chile del arbol, thai use preference based on taste and heat)
• Tomato paste or tomato sauce.

1. one cup quinoa to 2 quart pan
2. 2 cup water
3. 4 table spoons of olive oil
4. 2 beef boullion cubes
5. 1 spoon full of tomato paste or 4 spoons of tomato sauce.
6. cracked peppar to taste
7. 3 garlic cloves minced
8. quarter onion medium chopped
9. tablespoon of rubbed sage
10. tablespoon of coriander powder
11. Add all above ingriedients together add set intil boiling
12. then put on simmer/low. Cover for 20 minutes.
13. in a small saute pan place chili's pods with 2 table spoons of olive oil. toast for about 5 to ten minutes. Place 2 to 3 table spoons of whole cumin in same pan and toast together for another 5 to 7 mins.
14. Crush toasted chili pods to desired size.
15. Mix chile and cumin together after quinoa is done.
16. ( if cumin is added with quinoa mix. cumin will be predominate flavor and over power all other ingredients/flavors)

quinoa, water, olive oil, cumin, garlic, yellow onion, cracked pepper, beef boullion, coriander spice, red chili peppers, tomato paste

Taken from www.epicurious.com/recipes/member/views/quinoa-south-western-style-51158271 (may not work)