Mexican Quinoa

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This Mexican Quinoa is delicious side that pairs well with everything from tacos to grilled steak.  With less than 10 ingredients, this easy recipe will become a regular in your routine.

Although I love complicated flavor profiles, every mom needs a few basic dishes in their arsenal. Last week I mentioned that because of the arsenic in rice issue that I was converting most of my rice dishes to quinoa.

We already eat a lot of quinoa around our house (I’m sure that is shocking), but the truth is that the boys still really enjoy rice. Luckily they like quinoa too, so it hasn’t been such a big deal.

This Mexican Style Quinoa is a play on Mexican Red Rice. The quinoa cooks in the tomatoes, giving it a great flavor.

I’ve added smoked paprika, which gives a smokey flavor that our whole family enjoys. Feel free to leave it off if your family isn’t as enthusiastic.

This is a great side dish to serve with tacos, enchiladas or pretty much anything. I also like it in a Mexican Wrap.

If You Like This Mexican Quinoa You May Also Like:

• Mediterranean Quinoa Salad
• Vegetarian Paella
• Mexican Quinoa Burgers
• Slow Cooker Beef Fajitas

Mexican Quinoa

5 from 1 vote

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Mexican Style Quinoa

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

This Mexican Style Quinoa is a play on Mexican Red Rice. The quinoa cooks in the tomatoes, giving it a great flavor.

Course: Main Course

Cuisine: Quinoa

Servings: 8

Calories: 194 kcal

Author: Wendy Polisi

Ingredients

• 1 cup vegetable broth
• 15 ounces whole peeled tomatoes in juice
• ½ teaspoon organic canola oil
• 2 jalapeno chiles or serrano, seeded and diced
• 1 cup white onion diced
• 2 cups quinoa rinsed
• 1 teaspoon garlic minced
• 1 teaspoon smoked paprika
• 1 cup frozen peas thawed

US Customary - Metric

Instructions

1. Place vegetable broth and tomatoes in a blender and process until smooth. Set aside.
2. Heat olive oil to medium high. Add chiles and onion and cook for 4 minutes. Add quinoa, then garlic and paprika and cook for 3 more minutes, stirring often. Add tomato mixture and bring to a simmer. Reduce heat to low and cover. Cook for 30 minutes. Add peas and recover. Cook for 5 minutes longer. Remove from heat and allow to sit for 5 more minutes. Fluff and serve.

Recipe Notes

Servings 8, Calories 186, Fat 2.9g, Carbohydrates 32.4g, Protein 7.9g, Cholesterol 0mg, Sodium 216mg, Fiber 4.6g, Sugars 2.8g, WW Pts 5

Nutrition Facts

Mexican Style Quinoa

Amount Per Serving

Calories 194 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 197mg 8%

Potassium 427mg 12%

Total Carbohydrates 34g 11%

Dietary Fiber 4g 16%

Sugars 3g

Protein 7g 14%

Vitamin A 8.5%

Vitamin C 21.7%

Calcium 4.6%

Iron 15.7%

* Percent Daily Values are based on a 2000 calorie diet.