Recipe: Quinoa Quiche con Sabor Latino

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)

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)

Step 2 Add the quinoa, vegetable broth, cumin and salt. Mix well and bring to a boil. (Elizabeth Carrion)

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)

Step 4 Preheat oven to 350 degrees. Add parsley, cilantro, scallions, lime juice and shredded cheese to the quinoa; mix gently. (Elizabeth Carrion)

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)

Step 6 Let cool for 10 minutes. Slice and serve. (Elizabeth Carrion)