Mexican Quinoa

Name: Mexican Quinoa
Total time: 20 min
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil; 1 envelope gluten-free taco seasoning mix; 🧅 1 small onion, chopped; 🧄 2 cloves garlic, minced; 1 jalapeño pepper, seeded and chopped (Optional); ¼ cup chopped fresh cilantro; 1 cup quinoa, rinsed; 🍅 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®); 🍗 2 cups low-sodium chicken broth

Cost $10, save $5

Source: Recommended by CookPal

20 Min
4 Servings
$10

Mexican Quinoa

Cost $10, save $5

Source: Recommended by CookPal

20 Min
4 Servings
$10

INGREDIENTS

Oil and seasoning
- 1 tablespoon olive oil
- 1 envelope gluten-free taco seasoning mix
Vegetables
- 🧅 1 small onion, chopped
- 🧄 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped (Optional)
- ¼ cup chopped fresh cilantro
Grains
- 1 cup quinoa, rinsed
Canned goods
- 🍅 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
Liquids
- 🍗 2 cups low-sodium chicken broth

STEPS

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.

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.

NUTRIENTS

Per 1 serving

🔥

244

Calories

8
Protein
38
Carbs
6
Fats

💡 To make this recipe vegan, substitute chicken broth with vegetable broth.Use pre-chopped vegetables to save time.Add extra jalapeño or hot sauce for more spice.