Mexican Quinoa
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Mexican Quinoa
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Mexican Quinoa is a wholesome, high protein, gluten-free alternative to your favorite Spanish rice or Mexican rice dish, but it tastes just as delicious.
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Ingredients
- 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®)
- 3 tablespoons homemade taco seasoning or 1 envelope taco seasoning mix
- 2 cups low-sodium chicken broth
- 1/4 cup chopped fresh cilantro
Instructions
- 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 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 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, about 15 to 20 minutes. Stir in chopped cilantro.
Nutrition Information
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Calories
224kcal
(11%)
Carbohydrates
33g
(11%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
191mg
(8%)
Potassium
381mg
(11%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
281IU
(6%)
Vitamin C
8mg
(9%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 191mg | 8% |
| Potassium | 381mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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