Mexican Quinoa Recipe -
Mexican Quinoa Recipe
  • READY IN 40 mins

Mexican Quinoa

Recipe by  

"As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. 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.
  2. 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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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2014

I have had one similar, but a lot easier to make! Just put everything all together in 2 qt casserole dish, quinoa uncooked, cover and cook on 350 for 30 min. Remove, stir, and put back in 15-20 min until all liquid absorbed. i also put in black beans and frozen corn. Add different veggies every time I make it. SUPER EASY this way.

Most Helpful Critical Review
Aug 09, 2013

I'm not sure what I'm doing wrong, but it has a texture my family just doesn't like.

May 08, 2013

Love the taste of this! I think I'll have the leftovers for breakfast tomorrow! I'll start my day off in an exciting way!

Jan 18, 2014

I loved this! I followed exactly as written, including using a fresh diced jalapeno. I did get a bit nervous when the quinoa took longer to cook than I'm used to, but it came out perfect! I too added a can of rinsed and drained black beans. Of course to make it unhealthy, I added a small dollop of sour cream and a teaspoon of shredded cheddar cheese to mine. I doubt the bf will touch it (he's weary of quinoa), but perhaps if I drown his in cheese and sour cream, he just might touch it. Thanks for the recipe!

Apr 06, 2014

I Loved this recipe, and it could be used as a main dish or's how. I sauteed, several small sweet peppers along with a red onion, added the quinoa to toast it. After a few minutes a added a full cup of salsa (didn't have the Rotel), also didn't have the taco seasoning, but used 2tsp. of cumin...cook as directed. Once it was done, I topped with a large amount of fresh cilantro, and diced green onions. It's great as a side dish this way...if you want a main dish, add a protein (chicken and black beans or?), top with melted cheese, or add it all together in a burrito. It's also great with diced avocado/sour cream on top. Thanks so much for this recipe, I made a huge batch!

Mar 03, 2014

My wife and family loved it. If you wanna make this a meal you can sautee some shrimp put it on top when the quinoa is done then sprinkle it with cheese and bake at 350 for 15 min or until cheese is golden

Mar 30, 2014

Delish! Make sure to use low-sodium chicken broth or it will be too salty.

Mar 13, 2014

Too salty, cut back on taco seasoning possibly, would've been better otherwise


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 986 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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