If you would have told me last year that I would be sharing my love for cooking, baking and food on my blog I would've laughed. But here I am, sharing my recipes and loving every bit of it!
1 cup Goya Quinoa, pre-rinsed
First, what is quinoa? Quinoa is a grain. Quinoa are seeds. You cook them almost like rice but the texture is different and much lighter. I dig it! Now when Goya reached out to me to try their quinoa and extra virgin olive oil I was EXCITED!!! See, we're not that lucky here in California to have all the good Goya products like the East coast has!
How to make quinoa:
1 1/2-2 cups Water
1 tablespoon Goya Extra Virgin Olive Oil
1/2 teaspoon Salt
Bring water to a boil, add quinoa, extra virgin olive oil and salt
Bring water to a boil again, put on low-medium heat and cover
Cook for 15-20 minutes
Water should be absorbed (add more water if you need to-white germ should separate from seed)
Fluff with fork and set aside
This recipe makes 2 1/2 cups - only use half. Save the other half for Quinoa Tabbouleh!
Mexican Inspired Quinoa Soup Ingredients
- Cooked Goya Quinoa
- 1 cup El Pato yellow can hot salsa
- 4 cups Water
- 2 tablespoons Knorr Chicken Bouillon
- Shredded Cheese
- Leftover chicken
- Bring water to a boil, add hot salsa, bouillon and quinoa
- Simmer on low for 20 minutes
- Remove from heat, ladle into bowl
- Add cheese and chicken
The reason why I call it Mexican Inspired is because my Mexican husband Chris loves my tortilla soup and this is a little bit healthier than it and I couldn't very well call it tortilla soup! So easy and tasty! I really loved it for the texture and flavor! Of course you don't have to use chicken and you can add vegetables - I suggest corn!
Disclosure: Goya provided me with products to review. All thoughts are my own.
Labels: El Pato, Extra Virgin Olive Oil, Goya, Knorr, Mexican Inspired Quinoa Soup, Quinoa