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.
Servings 8
Calories 194kcal
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
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