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.
Yields: 6 servings | Serving Size: 3/4 cup | Calories: 189 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 1 mg | Sodium: 223 mg | Carbohydrates: 30 g | Dietary Fiber: 5 g | Sugars: 4 g | Protein: 6 g | SmartPoints (Freestyle): 6
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced sweet or yellow onion
- 2 cloves garlic, minced
- 1 cup dry quinoa, rinsed well
- 1 (14.5 ounce) can diced tomatoes, (BPA-free brand Muir Glen)
- 1 (4 ounce) can diced green chiles
- 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 freshly chopped cilantro for garish
- 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.
- Tip: Mexican Style Quinoa is delicious served as a side or add to burritos, enchiladas, or tacos.