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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    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
    Elizabeth Carrion
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    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.
    Elizabeth Carrion
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    Step 2 Add the quinoa, vegetable broth, cumin and salt. Mix well and bring to a boil.
    Elizabeth Carrion
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    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.
    Elizabeth Carrion
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    Step 4 Preheat oven to 350 degrees. Add parsley, cilantro, scallions, lime juice and shredded cheese to the quinoa; mix gently.
    Elizabeth Carrion
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    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.
    Elizabeth Carrion
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    Step 6 Let cool for 10 minutes. Slice and serve.
    Elizabeth Carrion
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