In a large pot cook one large diced Spanish onion in a tablespoon of vegetable oil and a tablespoon of water with medium-high heat until semi translucent (about five minutes). Add jalapeño (more than one if you like it hot) and garlic and cook for another 2-3 minutes. Add remaining ingredients except quinoa and bring to a boil (if not soupy, add one cup of water). Add quinoa and simmer covered for twenty minutes, stirring occasionally.
for a milder chilly, remove the seeds from the jalapeño pepper
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 43 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 299mg||10 %|
|Potassium 788.9mg||21 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 34.1g|
|Protein 10.6g||15 %|
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Calories per serving: 246
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