Mexican Quinoa
**Notes: I made this in my rice cooker, but you could just as
easily do it stovetop, in a lidded saucepan. Also, I don't measure the Mexican
spices, so I did my best to estimate. Feel free to modify to suit your taste.
1 tsp olive oil
1 small onion, diced
1 cup diced tomato
1 tsp chili powder
1 tsp cumin
1/4 tsp garlic powder
1 cup quinoa
2 cups chicken broth (get organic/yeast free)
Heat oil in a small skillet over med-high heat. Once heated, add
onion and tomato, and sauté until onion begins to turn transparent. Add spices,
and stir well for about 30 seconds. Add mixture to rice cooker. Add quinoa and
broth to rice cooker, stir, cover, and cook.
