Mexican Quinoa

Name: Mexican Quinoa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 283 grams diced tomatoes with green chile peppers (such as RO*TEL®); 59 milliliters chopped fresh cilantro; 2 cloves garlic, minced; 473 milliliters low-sodium chicken broth; 1 Tbsp olive oil; 1 small onion, chopped; 237 milliliters quinoa, rinsed; 1 envelope taco seasoning mix

Need a gluten free, dairy free, and vegetarian side dish? Mexican Quinoa could be an excellent recipe to try. This recipe serves 4. One serving contains 259 calories, 10g of protein, and 7g of fat. Plenty of people really liked this Mexican dish. If you have canned tomatoes, cilantro, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. 271 person have tried and liked this recipe.

Instructions

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.

Ingredients you will need

Olive Oil

Quinoa

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.

Ingredients you will need

Jalapeno Pepper

Garlic

Quinoa

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.

Ingredients you will need

Diced Tomatoes With Green Chilies

Taco Seasoning Mix

Chicken Broth

Cilantro

Quinoa

Equipment

Frying Pan

Ingredients

Servings:

283grams

diced tomatoes with green chile peppers (such as RO*TEL®)59milliliters

chopped fresh cilantro 2cloves

garlic, minced 473milliliters

low-sodium chicken broth 1Tbsp

olive oil 1small

onion, chopped 237milliliters

quinoa, rinsed 1envelope

taco seasoning mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.