I made this recipe up upon wanting a Spanish rice with a little more nutritional value. I subbed the rice for quinoa for more protein and amino acids. It is great as a side dish, topped with fried eggs for breakfast, or served with pinto beans and avocado for a complete meal.

Serves 4-6

• 1 tablespoon olive oil
• 2 cups onion, chopped
• 1/2 cup green bell pepper, chopped
• 2 pieces garlic, minced
• 1 cup quinoa, rinsed
• 14.5 ounces can diced tomatoes with green chiles, undrained
• 1 cup water or low-sodium vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon Himalayan sea salt
• 3/4 cups frozen green peas
• 14.5 ounces can pinto beans, drained and rinsed (optional)
• 1/4 cup green onions, sliced

1. Heat oil in a deep skillet over medium heat. Add onion, bell pepper, garlic and uncooked quinoa. Sauté, stirring occasionally, until the onions are soft and the quinoa is golden, about 7 to 9 minutes.
2. Add tomatoes, water or broth, chili powder, cumin powder and sea salt. Cover and simmer for about 20 minutes, or until the quinoa is cooked and the liquid is absorbed. Add frozen peas, pinto beans (if using), remove lid and simmer until any remaining liquid evaporates and peas/beans are heated through.
3. Garnish with green onions.