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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » Mexican Quinoa

Mexican Quinoa

Published: Apr 10, 2013 by Wendy Polisi Modified: Nov 26, 2018 · 371 words. · About 2 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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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.

Mexican Style Quinoa - WendyPolisi.com
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.
mexican-style-quinoa
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.

mexican-style-quinoa-2

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

Print Recipe
5 from 1 vote

Mexican Style Quinoa

This Mexican Style Quinoa is a play on Mexican Red Rice. The quinoa cooks in the tomatoes, giving it a great flavor.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Quinoa
Servings: 8
Calories: 194kcal
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

  • Place vegetable broth and tomatoes in a blender and process until smooth. Set aside.
  • 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.

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

Calories: 194kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Sodium: 197mg | Potassium: 427mg | Fiber: 4g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 17.9mg | Calcium: 46mg | Iron: 2.8mg
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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

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Comments

  1. Shannon Graham

    July 13, 2018 at 6:35 pm

    5 stars
    Mexican food is my favorite! I would love to give this style of quinoa a try!

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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