Mexican Quinoa

By kjs1010

Use quinoa instead of rice to make a flavorful spicy Mexican-style side dish that's light and healthy. It's a perfect for gluten-free diets.

Ingredients

• 1 Tbs olive oil
• 1 cup quinoa, rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-10oz can diced tomatoes with green chile peppers (Rotel)
• 1 envelope taco seasoning mix (4 Tbs)
• 2 cups chicken broth
• 1 can black beans, drained and rinsed
• 1 cup corn
• 1/4 cup cilantro or parsley

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 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 to quinoa mixture and cook until garlic is fragrant and slightly softened, 1-2 minutes.

Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to boil, reduce heat to medium-low and simmer until liquid has been absorbed, 15-20 minutes. Add black beans and corn and cook until heated. Stir in cilantro.