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- (14.5 ounces) can diced tomatoes with green chilies
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 medium Onion, diced
- 1/2 cup quinoa, washed and drained
- 1 green bell pepper, diced
- sea salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
Drain tomatoes and reserve juice. Heat oil and saute garlic and onions until translucent. Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid. Add the liquid to the sauteed garlic and onions; bring to a boil. Stir in the quinoa, pepper, and salt. Cover and cook for 15 minutes or until the liquid is absorbed. Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.