Ingredients
1 cup quinoa
2 cups water
olive oil
whole cumin
3 garlic cloves
quarter yellow onion
cracked pepper
2 beef boullion cubes
optional rubbed sage spice and coriander spice
dried whole red chili peppers ( anaheim. chile del arbol, thai use preference based on taste and heat)
Tomato paste or tomato sauce.
Preparation
one cup quinoa to 2 quart pan 2 cup water 4 table spoons of olive oil 2 beef boullion cubes 1 spoon full of tomato paste or 4 spoons of tomato sauce. cracked peppar to taste 3 garlic cloves minced quarter onion medium chopped tablespoon of rubbed sage tablespoon of coriander powder Add all above ingriedients together add set intil boiling then put on simmer/low. Cover for 20 minutes. in a small saute pan place chili’s pods with 2 table spoons of olive oil. toast for about 5 to ten minutes. Place 2 to 3 table spoons of whole cumin in same pan and toast together for another 5 to 7 mins. Crush toasted chili pods to desired size. Mix chile and cumin together after quinoa is done. ( if cumin is added with quinoa mix. cumin will be predominate flavor and over power all other ingredients/flavors)
