Oh, this is so good! I have used this for the stuffing of chile rellenos, filling for enchiladas (great with green or red sauces), rolled up in warmed tortillas for a snack, or in a sandwich. This recipe is very versatile and delicious... and healthy! It is a MUST try!!
1 tbsp. extra virgin olive oil
1 cup quinoa, uncooked
1/2 cup onion, minced (packed)
1/2 red or green bell pepper, minced (packed)
1 tsp. garlic, pressed
4 oz. tomato sauce
1 1/2 cups water
3/4 tsp. No Chicken 'Better Than Bouillon'
1/2 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. ground cumin
1/2 tsp. Kosher salt
1 lb. Monterey jack cheese, shredded
Heat oil in a medium saucepan over med-hi heat. Stir in quinoa, onion, bell pepper & garlic. Cook and stir about 3 min. or until onion is tender.
Stir in tomato sauce, water, bouillon, chili powder, garlic powder, cumin and salt. Bring to a boil, stir and reduce heat to low. Cover, and simmer until liquid is absorbed, about 30 minutes.
Take off heat and stir in cheese.
**Note: If you like to spice it up: just add cayenne, red chile flakes, chipotle chile flakes, jalapeno, serrano or any one of your favorite fresh or dried chiles.