Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup diced sweet or yellow onion
2 cloves garlic, minced
1 cup dry quinoa, rinsed well
1 (14.5 ounce) can diced tomatoes,
1 (4 ounce) can diced green chiles
1 1/2 cups vegetable broth, low-sodium
1/4 teaspoon black pepper
1/2 teaspoon kosher or sea salt, more or less to taste
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 cup freshly chopped cilantro for garish
Directions
In a large skillet, add oil and sauté onion until tender, about 4 minutes. Add garlic and continue to sauté for 1 minute. Add the remaining ingredients, except cilantro, and stir to combine. Cover and bring to a boil.
Cook until liquid is absorbed and quinoa is tender, approximately 15 minutes. Turn the burner off and allow the covered skillet to set until any remaining liquid is absorbed, 5-10 minutes. Fluff with a fork, add cilantro for garnish, and serve.
Tip: Mexican Style Quinoa is delicious served as a side or add to burritos, enchiladas, or tacos.
Yields: 6 servings
Serving Size: 3/4 cup
Calories: 189 | Total Fat: 5 g | Saturated Fat: 1 g| Cholesterol: 1 mg | Sodium: 223 mg | Carbohydrates: 30 g | Dietary Fiber: 5 g | Sugars: 4 g | Protein: 6 g |
6 Smartpoints