Substitute this healthy quinoa for rice in any Mexican dish!
In the mood for Mexican, but looking to avoid the heavy feel of takeout fare? Make an easy Mexican meal at home! This Mexican quinoa dish can be used as a substitute for rice in burritos, tacos, flautas, or as a side. Quinoa is a nutrition powerhouse with its high fiber and protein count. And additional ingredients such as peppers, garlic, cumin, and chili powder add spicy flavor and health benefits.
One-Pot Mexican Style Quinoa
- 1 tablespoon extra virgin olive oil
- 1/2 cup sweet onion or yellow, diced
- 2 garlic cloves minced
- 1 cup quinoa dry, rinsed well
- 14 1/2 ounces diced tomatoes can (BPA-free brand Muir Glen)
- 4 ounces diced green chilies can
- 1 1/2 cups vegetable broth low-sodium
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher or sea salt more or less to taste
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup cilantro freshly chopped, for garnish
- In a large skillet, add oil and sauté onion until tender, about 4 minutes. Add garlic and continue to sauté for 1 minute. Add the remaining ingredients, except cilantro, and stir to combine. Cover and bring to a boil.
- Cook until liquid is absorbed and quinoa is tender, approximately 15 minutes. Turn the burner off and allow the covered skillet to set until any remaining liquid is absorbed, 5-10 minutes. Fluff with a fork, add cilantro for garnish, and serve.
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