Spanish Quinoa

• 10 ounces, weight Canned Diced Tomatoes
• 4 ounces, weight Canned Green Chiles
• 2 cups Good Quality Chicken Broth, Or As Needed
• 2 Tablespoons Olive Oil
• 3/4 cups Chopped Onion
• 1/2 Green Bell Pepper, Chopped
• Pinch Of Kosher Salt
• 2 teaspoons Ground Chili Powder
• 1 cup Quinoa, Rinsed

1. Drain canned tomatoes and green chiles, reserving liquids in a 2-cup measure; add enough chicken stock to equal 2 cups.
2. 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.
3. 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.
4. Recipe adapted from 2 Cookin Mamas.

tomatoes, green chiles, chicken broth, olive oil, onion, green bell pepper, salt, ground chili powder, quinoa

Taken from tastykitchen.com/recipes/sidedishes/spanish-quinoa-2/ (may not work)