Southwest Quinoa

Serves: 4-6 | Prep Time: 5 minutes | Cook Time: 20 minutes

This high-protein alternative to Spanish rice is fluffy, savory, and packed with flavor. By toasting the quinoa first, you eliminate any bitterness and create a deep, smoky base that is perfect for power bowls.

Ingredients:

• 1.5 cups uncooked quinoa
• 2 tablespoons olive oil or avocado oil
• 1/2 cup tomato sauce
• 2 tablespoons Clean Monday Meals Taco Seasoning
• 1 teaspoon garlic, minced
• 2.5 cups chicken broth (or vegetable broth)
• 1/4 cup finely diced white onion
• Optional: Squeeze of lime juice and fresh cilantro

Instructions:

1. Heat the oil in a large skillet or saucepan over medium heat.
2. Add the dry quinoa and diced onion to the pan. Sauté for 3–5 minutes, stirring frequently, until the quinoa smells toasted and the onions are translucent.
3. Stir in the minced garlic and Taco Seasoning, tossing for about 30 seconds until the spices are fragrant.
4. Pour in the tomato sauce and chicken broth. Stir well to combine and ensure the seasoning is distributed.
5. Bring the mixture to a boil, then immediately turn the heat down to low.
6. Cover with a tight-fitting lid and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
7. Remove from heat and let it sit, covered, for 5 minutes.
8. Fluff the quinoa with a fork and stir in a squeeze of lime juice and fresh cilantro before serving.