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Ingredients 1-12 ounce box quinoa 1 tablespoon canola oil ½ cup Spanish onion, diced ½ cup green, yellow or red bell pepper, diced 2 cloves garlic, minced 1-4 ounce can diced tomato and green chilies 2 ½ cups reduced-sodium vegetable broth or water ½ teaspoon ground cumin ¼ teaspoon salt ½ cup fresh cilantro, chopped ½ cup fresh parsley, chopped ½ cup chopped scallions Juice of half a lime 1 cup Italian blend cheeses, shredded![Quinoa_Quiche_2]()
Step 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add bell peppers and garlic; stir for another 30 seconds. Add diced tomatoes and stir until warm, about 1 minute.![Quinoa_Quiche_3]()
Step 2 Add the quinoa, vegetable broth, cumin and salt. Mix well and bring to a boil.![Quinoa_Quiche_4]()
Step 3 Reduce heat to a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.![Quinoa_Quiche_5]()
Step 4 Preheat oven to 350 degrees. Add parsley, cilantro, scallions, lime juice and shredded cheese to the quinoa; mix gently.![Quinoa_Quiche_6]()
Step 5 Transfer quinoa mixture to a pie plate and press down gently. Place in oven for 10 minutes until cheese is melted and top is lightly browned.![Quinoa_Quiche_7]()
Step 6 Let cool for 10 minutes. Slice and serve.Recipe: Quinoa Quiche con Sabor Latino
In this dish, we paired the high-protein quinoa with traditional Latin flavors and more veggies. Everything is good about this meal!
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- Recipe: Quinoa Quiche con Sabor Latino
