More quinoa, this time with a slightly tex-mex taste. Creamy tomatoes with hearty zucchini and a hint of jalapeño heat. Cooks up fast, tastes good.
Quick and simple
1 cup uncooked quinoa
1 (14 oz) can Swanson Natural Goodness Chicken broth
2 medium zucchini
1 medium yellow or white onion
2 medium jalapeño chilies
2 Tbsp. olive oil
1 tsp. ground cumin
2 medium tomatoes
1. Chop zucchini up into 1/2 inch thick slices. Quarter each slice and set zucchini aside. Wash and finely chop up the onion. Remove top and seeds from jalapeno, then dice up the chilies.
Remove skins from tomatoes, either with your fingernails or carefully with a paring knife.
Chop tomatoes up into bite-sized chunks. Set tomatoes aside from rest of veggies, retaining as much juice as possible.
2. Pour quinoa into saucepan. Add in 3/4 can of Swanson chicken broth. Begin boiling quinoa over high heat.
3. Once broth comes to a rolling boil, decrease heat to medium high and add in zucchini quarters.
Boil for an additional 5 minutes.
4. At the 5 minutes mark, add in chopped onion and diced jalapeños. Season with ground cumin and sea salt. Also add in the olive oil; stir. Continue simmering for another 5 to 10 minutes. Pour in remaining chicken broth when necessary (will eventually use the entire can of broth).
5. Taste quinoa. When the grain is swollen and tender and liquid almost all absorbed,
turn off heat, but don't remove from the stove.
6. Stir in the tomato pieces. Continue stirring until the tomatoes are heated through.
You want them slightly cooked by the still-hot quinoa, but not falling apart.
Serve warm, in bowls.