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Quinoa

Mexican Quinoa

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Course Main Course
Servings 3 people

Ingredients
  

  • ½ cup Quinoa
  • 1 cup Water
  • 1 Maggi Stock Cube
  • 1 Tbsp Oil
  • 1 Onion Chopped
  • 3 cloves Garlic
  • 1 Capsicum Chopped
  • 1 Tomato Chopped
  • ½ cup Boiled Corn
  • ½ cup Olives
  • Salt as needed
  • 1 Tbsp Keya Mexican Seasoning
  • ½ cup Cheese Optional

Instructions
 

  • Wash the quinoa a couple of times until the water runs clear.
  • Add the quinoa, water and stock cube to a pan on med-high heat.
  • Once it begins to boil, reduce the heat to low, cover and simmer for 10 minutes or until cooked.
  • While the Quinoa is cooking, in a separate pan, heat the olive oil and once hot, add the onions and saute for a minute.
  • Add the garlic and saute for a minute.
  • Add the capsicum and tomatoes and sautee for 4-5 minutes or until you reach your desired level of vegetable crunchiness.
  • Season with salt and Mexican Seasoning*
  • Add the boiled corn, olives and quinoa and mix well.

Notes

  • The stock cube I use is usually salty enough for the quinoa but I will salt my veggies.
  • If you don't have Mexican seasoning on hand you can make your own by mixing together onion powder, garlic powder, chilli powder, pepper powder, cumin powder and dried oregano.