Mexican Quinoa

Mexican Quinoa

Occasional Cooker

"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

40 m servings 244 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 986 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 89
  1. 115 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
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Least positive
Newest

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 ...

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!

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 ...

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

I Loved this recipe, and it could be used as a main dish or side...here's how. I sauteed, several small sweet peppers along with a red onion, added the quinoa to toast it. After a few minutes a ...

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 chees...

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

So good! I added a can of black beans (rinsed and drained) and 1 cup of frozen corn. This is the first time I ever made quinoa, and I loved it! Great recipe that I'm sure I'll make again!

Loved this recipe! It was full of flavor and quite filling. It took a little more time for the quinoa to soak up the liquid but overall it worked really well.

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