Spicy Tangy Quinoa
A quick make-ahead snack that you eat instead of a bag of chips. This spicy and tangy quinoa is ready in 20 minutes
Servings 3 cups
Ingredients
- 1 8 oz can crushed pineapple (drain the juice from it but do not discard)
- ⅔ cup white quinoa (uncooked)
- ⅔ cup red quinoa (uncooked)
- 1.5 Tbsp coconut oil
- 1.5 tsp ginger (finely grated)
- 1 Jalapeno (finely diced)
- ¼ cup alapeno (finely diced)
- 1.5 tsp taco seasoning
- ½ tsp lime juice
- Cilantro (for garnish, optional)
Instructions
- Bring 5 cups of water to a boil
- Add both quinoa and cook for about 10 minutes or until they are soft
- While the quinoa are cooking, add the oil to a stainless steel pan
- After heating on medium heat for 30 seconds, add the onions and ginger
- Let the onions soften (about 3 minutes) before adding the jalapeno
- Cook for another 3 minutes, stirring occasionally
- Add the pineapple, and taco seasoning and mix well.
- Turn the heat to very low and add the pineapple juice
- Drain the water from the quinoa and put them in the pan
- Mix well and let it cool
- When the spicy and tangy quinoa have cooled down, transfer to 8 oz mason jars
- Refrigerate and use it within a week.