What’s for Dinner | Mexican Quinoa (FodMap Friendly)

Since my husband was put on the FodMap diet this past summer I have been trying to find new foods that he can eat since so often it seems like the same four or five things over and over. I saw quinoa was on the list of items he could have but I had never made it before I I started searching for recipes. Mexican Quinoa kept coming up but most recipes contained a few ingredients he could not have so I decided to take some of the ideas and came up with my own version. I served this with beans and White Chicken Enchiladas 

Ingredients

1 tablespoon canola oil

1 bunch of green onions chopped white &  green parts separated

1 carrot diced 1 stalk celery diced

1 clove garlic, minced

1/2 teaspoon chili powder

1 chipotle chili, chopped

1 cup quinoa, rinsed

1 1/2 cups chicken broth or vegetable broth

1/2 teaspoon oregano salt and pepper to taste

1/2 cup diced tomato
1 handful cilantro, chopped (optional)
Directions
Heat the oil in a pan over medium heat.
Add the carrots & celery and saute for 5 minutes.
Add the white and light green parts of the onions and saute until tender, about 5-7 minutes.
Add the garlic, chili powder and chipotle and saute until fragrant about a minute.
Add the quinoa, broth, oregano, salt and pepper and bring to a boil.
Reduce the heat, cover, and simmer until the the quinoa is tender and liquid has been absorbed, about 15 minutes.
Remove from heat and let sit for 5 minutes.
Stir in tomato and green part of onions.
Serve garnished with cilantro if desired,

Mexican Quinoa

Mexican Quinoa

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