So, what's the big secret?
SRC members are assigned a participating blog. They can go through recipes, drool over posts and photos till they find a recipe to try. The "Ta-dah!" reveal is kept secret until today. Sound like fun? This is the brain-child of Amanda from Amanda’s Cookin’, and you can join up, see the other blogs involved and get all the deets at The Secret Recipe Club blog.
2 tablespoons vegetable oil
1 cup uncooked quinoa
1 medium onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 (8 ounce) can tomato paste * (I changed this from sauce)
2 1/2 cups water * (I used stock here)
1 teaspoon chili powder
1/4 teaspoon garlic powder1/4 teaspoon ground cumin
Chop the onion and green pepper and place them in a pot with oil. I like to add just a pinch of salt to get them to sweat a little.
Cook till just softened and add in the minced garlic to warm through and quinoa to toast.
Then I added my paste. Warm it till fragrant then add in the chicken stock (or plain water if you prefer).
Add the seasoning and then bring the pot up to a boil. Reduce it to a simmer, cover and let it cook for about 30 minutes. The liquid should be absorbed the quinoa will be tender.
Oh, boy did it make the house smell good!
We enjoyed ours along with a quick quesadilla for a delicious lunch. I packed up and froze the leftover to use later this month when I make enchiladas. Thanks for the recipe Vivian!
...and if you thought that looked good, be sure to check out the Linky full of SRC members and their chosen dishes. The real question is, what will you pin or make first?