Mexican Quinoa

Use quinoa instead of rice to make a flavorful, spicy Mexican-style side dish that's light and healthy. It's perfect for the gluten-free diet.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 244 Calories

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 jalapeno pepper, seeded and chopped
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 cup quinoa, rinsed
• 1 envelope gluten-free taco seasoning mix
• 0.25 cup chopped fresh cilantro

Recipe Instructions

Step 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.

Step 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.