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Zesty Mexican Quinoa

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Zesty 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
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 envelope gluten-free taco seasoning mix
  • 2 cups low-sodium chicken broth
  • 1/4 cup chopped fresh cilantro
Instructions
1
Preheat a large skillet over medium heat, then warm olive oil within it. Combine quinoa and onion in the hot oil, stirring constantly until the onion becomes clear and its initial firmness has diminished, approximately 5 minutes. Introduce garlic and jalapeño pepper into the quinoa mixture, allowing them to cook until the garlic emits a distinct aroma and its texture becomes slightly more tender, an additional 1 or 2 minutes.
2
Combine the contents of an undrained can of diced tomatoes with green chile peppers, taco seasoning mix, and chicken broth in the quinoa mixture. Bring this blend to a rolling boil, then decrease the heat to medium-low and let it simmer until all liquid has been absorbed, a duration of 15 to 20 minutes. Finally, stir in cilantro.