Mexican Quinoa

This Mexican-style quinoa can be a healthier alternative to Mexican or Spanish rice. The gluten-free quinoa adds protein, fiber, and great taste while keeping all the flavor and spices of your usual Mexican or Spanish rice dish.


Recipes · Side Dish · Grain Side Dish Recipes


Prep Time: 20 mins
Cook Time: 20 mins
Servings: 4
Total Time: 40 mins

Ingredients

Ingredients List

  • 1 tablespoon olive oil

  • 1 cup quinoa, rinsed

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 jalapeno pepper, seeded and chopped (Optional)

  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

  • 1 envelope gluten-free taco seasoning mix

  • 2 cups low-sodium chicken broth

  • ¼ cup chopped fresh cilantro


Directions

  1. Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeño 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 chile peppers, 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.


Nutrition Facts (per serving)

Nutrition Facts
244 Calories
6g Fat
38g Carbs
8g Protein


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