Quinoa Mexican Style Food
ONE PAN MEXICAN QUINOA
Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.
MEXICAN-INSPIRED QUINOA
Quinoa is an ancient super grain that has more protein than any other grain. Try it with a Mexican twist! My family loves it! Optional is to add a bit of queso asadero or other Mexican cheese before serving.
Provided by Bernadette Kolb Munoz
Categories Mexican Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a pan; add quinoa and cook over medium heat until toasty, 3 to 5 minutes. Add broth and tomatoes. Season with salt, pepper, and cayenne. Cover and cook on low to medium-low until quinoa appears soft and translucent, and the germ ring is visible along the outside edge of the grain, about 20 minutes.
- Add black beans, green onions, and cilantro to the quinoa. Stir and heat through.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 52.5 g, Cholesterol 10.7 mg, Fat 6.1 g, Fiber 11.6 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 1331.5 mg, Sugar 3.5 g
MEXICAN STYLE QUINOA
I threw this together last night to have on hand to take for lunches. Similar to Mexican Rice, only made with the nutritional powerhouse, Quinoa! This began as an attempt to use of some left-over homemade tomato soup I had in the fridge. This recipe is open to many interpretations and additions. I encourage you to experiment. A can of rinsed and drained black beans or garbanzos would be nice, or some chopped fresh cilantro or tomatoes too. Also a 14 oz can of diced tomatoes can be uses in place of the tomato sauce plus water. One note: the Southwest seasoning I use is by Pampered Chef, but you can easily substitute cajun seasoning, or a mix of garlic poweder, onion powder, oregano, and paprika
Provided by Kozmic Blues
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a saute pan and saute garlic and onions until translucent.
- Shake in about 1 tsp Southwest Seasoning and stir to coat.
- Add diced green peppers and stir to coat, saute about a minute.
- Toss in the rinsed quinoa to toast along with the chopped veggies.
- Add the tomato sauce plus the water and bring to a boil.
- Add pepper and salt to taste.
- Reduce heat to low, cover and cook for 15 minutes or until the liquid is absorbed.
- Stir in green chillies, chili powder, and cumin.
- Cook another 2-4 minutes until hot.
Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 0.7, Sodium 590.3, Carbohydrate 25, Fiber 3.5, Sugar 4.8, Protein 4.5
MEXICAN QUINOA
As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.
Provided by Occasional Cooker
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- 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 and jalapeno 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 chiles, 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.
Nutrition Facts : Calories 244 calories, Carbohydrate 38.1 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 986.1 mg, Sugar 2.8 g
ONE-POT MEXICAN QUINOA RECIPE BY TASTY
Here's what you need: quinoa, water, salsa, cumin, black beans, frozen corn, salt, olive oil, avocado, garlic, lemon juice, olive oil, salt, pepper, water, tortilla
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
- Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
- Add in black beans, corn, salt, and olive oil, and stir until combined.
- For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
- Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
- Portion out into 4 containers and refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 58 grams, Fat 26 grams, Fiber 14 grams, Protein 15 grams, Sugar 4 grams
QUINOA MEXICAN STYLE
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Saute onion and garlic in hot oil in heavy-bottomed pot large enough to hold remaining ingredients.
- When onion is soft add quinoa, chicken stock, plum tomatoes, tomato juice and chili. Bring to boil; reduce heat; cover and cook for about 10 minutes, until quinoa is tender.
- Sprinkle coriander over quinoa mixture and serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 8 grams, TransFat 0 grams
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