1 1/2 Cups Water + 2 Tablespoons

1 Cup Red or Tri-Color Quinoa, Rinsed

1 No-Chicken Bouillon Cube

1 Garlic Clove, Sliced

1 Teaspoon Tamari Splash

1/2 Small Poblano Pepper, Diced

2 Small Red or Yellow Peppers, Diced

5 Tablespoons Tomatoes, Canned

1/2 Teaspoon Cumin Blend (provided)

2 Tablespoons Fresh Oregano

In a small pot, fry the rinsed quinoa and garlic slices in 2 teaspoons of oil for about 5 minutes, stirring often. Pour in the water, mixing well. Add the bouillon and tamari. Bring to a boil, turn down the heat and cover. Cook the quinoa for 15 minutes. Check the water level at 10 minutes and gently stir. The quinoa should dry out in these last 5 minutes. Stir a few more times. Spray with oil a small 6 x 9 baking pan. Spread the quinoa evenly over the pan. Coat the grains with the canned tomatoes and tomato liquid and 1/2 teaspoon of the provided cumin spice blend. Top with the diced peppers and slices of spring onion.

1/2 Teaspoon each of cumin, garlic granules, and parsley plus freshly cracked pepper and salt to taste. Stir in a capful of lemon juice and a dash of hot sauce.