Name: Mexican Quinoa
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Quinoa, rinsed - 1 cup; Onion, chopped - 1 small; Garlic, minced - 2 cloves; Jalapeno pepper, seeded and chopped (Optional) - 1; Diced tomatoes with green chile peppers (such as RO*TEL®) - 1 (10 ounce) can; Gluten-free taco seasoning mix - 1 envelope; Low-sodium chicken broth - 2 cups; Chopped fresh cilantro - ¼ cup

Ingredients for - Mexican Quinoa

1. Olive oil 1 tablespoon

2. Quinoa, rinsed 1 cup

3. Onion, chopped 1 small

4. Garlic, minced 2 cloves

5. Jalapeno pepper, seeded and chopped (Optional) 1

6. Diced tomatoes with green chile peppers (such as RO*TEL®) 1 (10 ounce) can

7. Gluten-free taco seasoning mix 1 envelope

8. Low-sodium chicken broth 2 cups

9. Chopped fresh cilantro ¼ cup

How to cook deliciously - Mexican Quinoa

1 . Stage

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.

2 . Stage

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.