Mexican Quinoa

Mexican Quinoa

66
Occasional Cooker 63

"As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish."

Ingredients

40 m {{adjustedServings}} servings 244 cals
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Nutrition

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  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 986 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
  2. Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.
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Reviews

66
  1. 86 Ratings

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I have had one similar, but a lot easier to make! Just put everything all together in 2 qt casserole dish, quinoa uncooked, cover and cook on 350 for 30 min. Remove, stir, and put back in 15-20 ...

Love the taste of this! I think I'll have the leftovers for breakfast tomorrow! I'll start my day off in an exciting way!

I loved this! I followed exactly as written, including using a fresh diced jalapeno. I did get a bit nervous when the quinoa took longer to cook than I'm used to, but it came out perfect! I too ...