No Way Jose Cuisine

This Quinoa is made the same way I make my creamy Mexican rice, but the rice takes 3 times longer. You can use any cream you like; I used Mexican crema.

Creamy Mexican Quinoa 

In a pan on medium heat, add the cooking oil and butter, wait until the butter melts, and add the onion, garlic, jalapeño, and bell pepper; stir and cook for about 2 minutes.

Then add the quinoa; stir and cook for another 2 minutes and add the water, chicken bouillon, and cilantro; when the water starts boiling, turn the heat to low and cover up with the lid; cook for about 10 minutes or until the water dries up.

Remove from the heat, add the crema on top, and serve.