“Mexican” Quinoa

This is a repurposed Mexican rice recipe.

Ingredients

• 1 cup quinoa
• 3 cups water alone may do
• 1 tablespoon cumin
• 1/4 cup oil
• 2 cloves garlic, chopped or smashed (I tend to do half probably closer to half a bulb of garlic or more)
• 1 tablespoon salt
• A few sprigs of cilantro (optional)

Steps

1. Heat oil in pot and lightly brown the quinoa.
2. Add garlic, cumin, and salt, sautee for a moment then add the water. (do not stir at all while it cooks, as with normal rice)
3. Cook uncovered over high/medium high heat (should be a steady boil) until all liquid is reduced to well below the rice.
4. Next, put a lid on the pot, reduce heat to low, and cook for an additional 10 minutes.
5. Garnish with cilantro, fluff rice with a fork, serve, and enjoy.

4x Quinoa recipe (Same recipe as the above but 4x the quinoa for making in bulk)

Same cooking steps as above but different ingredient proportions on the water, salt, and oil.

• 4 cups quinoa
• 2 bulbs garlic (or 1 bulb for those not crazy about garlic)
• 7 cups water
• 4 tablespoons cumin
• 2 tablespoons salt
• 1 1/4 cup oil