Quinoa Mexican Style

• 1/2 pound onions, chopped
• 1 teaspoon minced garlic
• 1 tablespoon polyunsaturated oil
• 1 cup quinoa
• 1 cup chicken stock
• 1 cup drained canned Italian plum tomatoes
• 1 cup tomato juice from canned tomatoes
• 1/2 to 1 whole jalapeno or serrano chile, seeded and chopped
• 2 tablespoons chopped fresh coriander

1. Saute onion and garlic in hot oil in heavy-bottomed pot large enough to hold remaining ingredients.
2. When onion is soft add quinoa, chicken stock, plum tomatoes, tomato juice and chili.
3. Bring to boil; reduce heat; cover and cook for about 10 minutes, until quinoa is tender.
4. Sprinkle coriander over quinoa mixture and serve.

onions, garlic, polyunsaturated oil, quinoa, chicken stock, italian plum tomatoes, tomato juice, serrano chile, fresh coriander

Taken from cooking.nytimes.com/recipes/9585 (may not work)