Mexican Quinoa Rice (Vegan)

Mexican Quinoa Rice (Vegan)

Ingredients

QUINOA

·         1 cup (184 g) quinoa

·         1 cup (240 ml) vegetable broth

SEASONINGS

·         ½  cup (128 g) tinned chopped tomatoes

·         1/3 cup (40 g) BBQ sauce

·         1  tsp garlic powder

·         1  tsp smoked paprika powder

·         ½ tsp salt

·         ½ tsp black pepper

·         1 Tbsp (15 ml) olive oil

Instructions

1.    Rinse quinoa thoroughly with hot water.

2.    In a medium saucepan, add vegetable broth and quinoa, cover with a lid and allow to cook on a low heat. Cook for 20-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.

3.    Preheat oven to 375 degrees F (190 C).

4.    Add cooked quinoa to a large mixing bowl and add remaining ingredients. Stir to combine, then spread on a lightly greased (or parchment-lined) baking sheet.

5.    Bake for 20-35 minutes, stirring once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn!

6.    Serve in a tortilla with tomato salsa and salad or eat as it is.

7.       Store leftovers in the refrigerator up to 4-5 days.