This Mexican-style quinoa can be a healthier alternative to Mexican or Spanish rice. The gluten-free quinoa adds protein, fiber, and great taste while keeping all the flavor and spices of your usual Mexican or Spanish rice dish.
Ingredients
- 1 tablespoon olive oil
- 1 cup quinoa , rinsed
- 1 small onion , chopped
- 2 cloves garlic , minced
- 1 jalapeno pepper , Optional
- 1 can diced tomatoes with green chile peppers , 10 ounce
- 1 envelope gluten-free taco seasoning mix
- 2 cups low-sodium chicken broth
- 0.25 cups chopped fresh cilantro
Instructions
-
1
Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeño 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 chile peppers, 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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
No Sugar Added Cookies
Sugarless fruity cookie, great for those watching their sugar intake.
Coffee Nudge
Treat yourself to a coffee nudge cocktail topped with cream and chocolate sprinkles. It'll warm you from the inside out on a cold, blustery day!
Orange-Cranberry Muffins
The flavors were just like the delicious, tangy McDonald's® orange-cranberry muffins and looked just as pretty! Much better since I put this together with my youngest of 4 kids.