Mexican Style Quinoa Recipes
ONE SKILLET MEXICAN QUINOA
With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g
ONE-PAN MEXICAN QUINOA
Super-healthy and super-tasty quinoa with a Mexican kick.
Provided by LUCHAPROV
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
- Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
- Fluff quinoa with a fork. Stir in cilantro and lime juice.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 39.8 g, Fat 3.9 g, Fiber 8.6 g, Protein 10.1 g, SaturatedFat 0.5 g, Sodium 637.8 mg, Sugar 3.5 g
EASY MEXICAN QUINOA
I was craving Mexican, but didn't have a whole lot in the house, rather than go shopping I threw this together and liked it so much I figured I should share the recipe. Next time I'm going to try adding corn with the tomatoes and kidney beans, perhaps a Mexican cheese blend, and Greek yogurt rather than sour cream. Also, I used the Allrecipes top-rated recipe for taco seasoning rather than a packet from the store.
Provided by CHEFLINDSEY
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan over medium-high heat; saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning; saute until fragrant, about 1 minute.
- Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 41.3 g, Cholesterol 21.2 mg, Fat 12.8 g, Fiber 9.3 g, Protein 13.8 g, SaturatedFat 5.5 g, Sodium 1002.3 mg, Sugar 5 g
SIMPLE MEXICAN QUINOA
This is my new favorite quinoa dish. It is super simple.
Provided by eaforsythe
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 5
Number Of Ingredients 3
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
- Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 32.8 g, Fat 2.4 g, Fiber 6 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 4.5 mg
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
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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MEXICAN QUINOA {HEALTHY ONE PAN MEAL} – WELLPLATED.COM
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5/5 (18)Total Time 30 minsCategory Main Course, Side DishCalories 454 per serving
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
- Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
- Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.
- Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.
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