Ingredients

• 1 tablespoon olive oil
• 1 cup quinoa , rinsed
• 1 small onion , chopped
• 2 cloves garlic , minced
• 1 jalapeno pepper , Optional
• 1 , 10 ounce
• 1 envelope gluten-free taco seasoning mix
• 2 cups low-sodium chicken broth
• 0.25 cups chopped fresh cilantro

Instructions

1. 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. 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 per serving