Ingredients for Mexican Style Quinoa
- 1 tablespoon olive oil
- 1/2 cup chopped garlic
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon southwest seasoning
- 2 cups tomato sauce
- 1 cup water
- 1 cup quinoa
- salt and pepper to taste
- 1/4 cup chopped green chilies
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 (14 oz) can diced tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- fresh cilantro
- plain yogurt or sour cream
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How to Make Mexican Style Quinoa
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped garlic; sauté until softened, about 3-5 minutes.
- Stir in 1 teaspoon southwest seasoning (or substitute with 1/2 teaspoon each of garlic powder, onion powder, oregano, and paprika).
- Add 1/2 cup chopped green bell pepper and cook for 1 minute, stirring frequently.
- Add 1 cup quinoa and toast for 1 minute, stirring constantly.
- Pour in 2 cups of tomato sauce (or substitute with 1 (14 oz) can of diced tomatoes and 1 cup of water). Bring to a boil.
- Season with salt and pepper to taste.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is cooked through.
- Stir in 1/4 cup chopped green chilies (optional), 1/2 teaspoon chili powder, and 1/4 teaspoon cumin.
- Fluff with a fork and serve. Garnish with fresh cilantro and a dollop of plain yogurt or sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
19g
Fat
3g
Carbs
8g
