Quinoa Mexican Style
Updated October 11, 2023
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound onions, chopped
1 teaspoon minced garlic
1 tablespoon polyunsaturated oil
1 cup quinoa
1 cup chicken stock
1 cup drained canned Italian plum tomatoes
1 cup tomato juice from canned tomatoes
½ to 1 whole jalapeno or serrano chile, seeded and chopped
2 tablespoons chopped fresh coriander
Nutritional analysis per serving (3 servings)
51 grams carbs; 2 milligrams cholesterol; 333 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 7 grams fiber; 215 milligrams sodium; 12 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute onion and garlic in hot oil in heavy-bottomed pot large enough to hold remaining ingredients.
- Step 2
When onion is soft add quinoa, chicken stock, plum tomatoes, tomato juice and chili. Bring to boil; reduce heat; cover and cook for about 10 minutes, until quinoa is tender.
- Step 3
Sprinkle coriander over quinoa mixture and serve.
Private Notes
Comments
I added some canned organic black beans and a bit more serrano and it was a lovely addition. Then added a squeeze for fresh lime on top! Great easy recipe!
Other recipes add 1 Cup corn; 15 oz canned/cooked beans; Avocado; Lime. How About Chipotle peppers? Cilantro?
This was delicious! However, I will probably reduce the amount of tomato juice next time because there was too much liquid. Even after cooking for nearly twice the suggested cooking time, there was still a lot of liquid. I uncovered and cooked on medium heat for a few minutes, which mostly solved the problem.
So I get what they were going for but using canned tomatoes seems criminal if you're basing this recipe on arroz rojo, but I liked the idea so I just made this quinoa like I would arroz rojo and it turned out great.
I added some canned organic black beans and a bit more serrano and it was a lovely addition. Then added a squeeze for fresh lime on top! Great easy recipe!
This was delicious! However, I will probably reduce the amount of tomato juice next time because there was too much liquid. Even after cooking for nearly twice the suggested cooking time, there was still a lot of liquid. I uncovered and cooked on medium heat for a few minutes, which mostly solved the problem.