Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 cup quinoa, rinsed
- •1 small onion, chopped
- •2 cloves garlic, minced
- •1 jalapeno pepper, seeded and chopped
- •1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- •1 envelope gluten-free taco seasoning mix
- •2 cups low-sodium chicken broth
- •0.25 cup chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeño pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
- Mix undrained can of diced tomatoes with green chile peppers, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.
Nutritional Facts
Per 4 servings
- Calories: 244
- Carbohydrate: 38g
- Fat: 6g
- Fiber: 5g
- Protein: 8g
- Sugar: 3g
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