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
This quinoa dish is bursting with Mexican flavors that come from ingredients that are healthy and delicious.
Yield 6 people
Serving Size 0.75 cup
Ingredients
- 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
Instructions
- 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.
Notes
Tip: Mexican Style Quinoa is delicious served as a side or add to burritos, enchiladas, or tacos.
Nutrition Information
Serving: 0.75cup | Calories: 189kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 223mg | Fiber: 5g | Sugar: 4g |
SmartPoints (Freestyle): 6
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Can this be frozen?
Amy, It sure can. Just be sure to defrost in the fridge before reheating. 🙂
Can you make quinoa the same way mexican rice is made??
Perla, Quinoa takes much less time to cook than does rice. Quinoa, by itself, only takes about 12 – 15 minutes. Check out this recipe for Mexican Rice.
I made this today without the chiles and added black beans and corn. It’s so delicious! My 8-year-old daughter loves it too. It’ll be great with some avocado and cheese on top. So easy to make and will make an excellent lunch for work tomorrow!
Sarah, Great tips! Thank you for the feedback. 🙂
Hey Sarah,
Do you need to drain the liquids from the can items?
Sade, You do not need to drain the liquid. 🙂
Perfect! Very yummy!
Can this be made in a slow cooker? If so do you know the time adjustments?
Thank you!
Yes! You can make this in a slow cooker. Make sure to rinse the quinoa in cool water first. You can add all the ingredients and cook on high for about 2 hours or on low for 4 hours!
Can this be doubled?
Amy, Sure can! 🙂
I made it tonight and tastes amazing!
So glad to hear your Mexican Style Quinoa was amazing, Sarah!
This is similar to Indian Vegetable pulav or Indian kichadi.
I did a quick Google search to check out those dishes and I do see some similarities.
Can’t wait to make it! Going to do the slow cooker version. Do I need to drain the liquid for the slow cooker version? Going to assume not.
Thanks!
The liquid likely won’t absorb as well, so you may have to experiment if using a slow cooker.
I’m allergic to quinoa. Can you make this using rice?
Andrea, Here’s a similar recipe with rice https://skinnyms.com/skinny-mexican-rice/
Delicious. I’ll definitely make it again.