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Fiesta Quinoa

Summer Floyd
Oct 26, 2017
2 min read

I'm back! Yes, it has been a long time since my last post. A few reasons, but I won't go into those. I'll let you know that I am officially 100% gluten-free and consume very very little dairy if any (primarily pizzas when I'm craving). Not my decision, but my body's. This transition was not difficult, I only find it difficult when I go out to eat. Luckily many restaurants in Cincinnati do have gluten free options and/or gluten free menus! The hardest part has been letting go of my craft beer love....most likely won't ever get over that downside.

Nonetheless, I am here and I have been hungry! From now on recipes posted will be entirely gluten free (just an FYI). Also, when I post recipes my "discussions" will be slim to none. I'd rather you click on a recipe and get the recipe straight up rather than scrolling through multiple paragraphs (because this is what I do when I visit other food blogs---just give me the recipe!).

ENJOY!

Ingredients:

Quinoa (your choice of type)
1 Green + 1 Red Peppers
1-2 Jalepenos **for spicier dish keep one jalepeno seeds in**
2-3 cups Spinach chopped into strips
Half can of Black Bean Salsa (mine also had pineapple in it! Choose a salsa of your choice)

Directions:

Follow quinoa cooking method according to package. *Reduce the water needed by 1/4th*
As quinoa cooks chop all three peppers. Place peppers in medium-high heated pan (I used avocado oil in pan) for about 10 mins or less, stirring every few minutes. Add sea salt, pepper, and additional seasoning desired. I used a spicy taco seasoning.
Once peppers have cooked reduce heat to low and add spinach. Once spinach has wilted remove pan from heat.
Back to the quinoa: before the water is fully absorbed (very little should be seen) add in half can of salsa. This step is up to you on how much you add. I did not measure, but I scooped out big spoon full of salsa into quinoa, stirred, and added more if needed. You want the salsa to be soaked by the quinoa therefore there should be a good amount.
Add in the pepper + spinach mixture into quinoa.
Return top onto saucepan and let simmer for remaining time.