env: dev (uid: )
CookPal AI
recipe image

Mexican Quinoa

Cost $10, save $5

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Oil and seasoning

    • 1 tablespoon olive oil
    • 1 envelope gluten-free taco seasoning mix

  • Vegetables

    • 🧅 1 small onion, chopped
    • 🧄 2 cloves garlic, minced
    • 1 jalapeño pepper, seeded and chopped (Optional)
    • ÂĽ cup chopped fresh cilantro

  • Grains

    • 1 cup quinoa, rinsed

  • Canned goods

    • 🍅 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

  • Liquids

    • 🍗 2 cups low-sodium chicken broth

STEPS

1

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

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.

NUTRIENTS

Per 1 serving

🔥

244

Calories

  • 8g
    Protein
  • 38g
    Carbs
  • 6g
    Fats

đź’ˇ Tips

To make this recipe vegan, substitute chicken broth with vegetable broth.Use pre-chopped vegetables to save time.Add extra jalapeño or hot sauce for more spice.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.