Mexican Quinoa

Name: Mexican Quinoa
Ingredients: 1 tablespoon olive oil; 1 cup quinoa, rinsed; 1 small onion, chopped; 2 cloves garlic, minced; 1 jalapeno pepper, seeded and chopped (optional); 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R)); 1 envelope gluten-free taco seasoning mix; 2 cups low-sodium chicken broth; 1/4 cup chopped fresh cilantro

9 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 cup quinoa, rinsed
1 small onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped (optional)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R))
1 envelope gluten-free taco seasoning mix
2 cups low-sodium chicken broth
1/4 cup chopped fresh cilantro

Directions

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.