Spanish quinoa

INGREDIENTS

• ¼ tsp black pepper
• ¼ tsp salt
• 14 oz Rotel tomatoes and chilies
• 1 tbsp olive oil
• 1 onion
• 1 clove of garlic
• ½ cup quinoa
• 1 tsp chili powder
• 1 tsp ground cumin

TOOLS

• 1 knife
• 1 colander
• 1 skillet pan
• 1 lid
• 1 wooden spoon
• 1 sieve
• 1 bowl
• 4 plate

Peel and chop the onion and garlic.

Rinse and drain the quinoa in a colander.

Drain the rotel tomatoes and chilies in a sieve and reserve the juice.

Drizzle olive oil over a skillet pan and turn on the heat. Add the chopped garlic and chopped onions to the skillet pan and stir with a wooden spoon for 5 minutes.

Put the reserved juice in a bowl. Add half a cup of water to the bowl to get a tomato mixture.

Pour the tomato mixture into the skillet pan and cook for 2 minutes. Then add the drained quinoa, salt, and black pepper and cover with a lid. Cook over low heat for 15 minutes. Then remove the lid and add the drained rotel tomatoes and chilies, ground cumin, and chili powder. Stir with a wooden spoon and cook for another 4 minutes, then turn off the heat. Transfer the contents of the skillet pan to a plate.

It’s ready to be served !