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Mexican Quinoa
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spicy Mexican-style quinoa side dish - light, healthy, gluten-free.
Ingredients:
  • 1 cup quinoa, rinsed
  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 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
  • 0.25 cup chopped fresh cilantro
Instructions:
  • In a large skillet over medium heat, sauté quinoa and onion in olive oil until onion is translucent, for about 5 minutes. Stir in garlic and jalapeño pepper until garlic is fragrant and slightly softened, for an additional 1 to 2 minutes.
  • Combine the can of diced tomatoes with green chile peppers, taco seasoning mix, and chicken broth into the quinoa. Bring to a boil, then simmer on medium-low heat until liquid is absorbed, approximately 15 to 20 minutes. Add cilantro and stir.

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