Mexican Quinoa

Side Dishes | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

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®
  • 1 envelope gluten-free taco seasoning mix
  • 2 cups low-sodium chicken broth
  • 1/4 cup chopped fresh cilantro

Directions:

  • 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 jalapeno 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, 15 to 20 minutes. Stir in cilantro.

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