Mexican Quinoa

  • PrepTime: 20 Mins
  • CookTime: 20 Mins
  • TotalTime: 40 Mins


  1. 1 tablespoon olive oil
  2. 1 cup quinoa, rinsed
  3. 1 small onion, chopped
  4. 2 cloves garlic, minced
  5. 1 jalapeno pepper, seeded and chopped (Optional)
  6. 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  7. 1 envelope gluten-free taco seasoning mix
  8. 2 cups low-sodium chicken broth
  9. ¼ cup chopped fresh cilantro


  1. 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.
  2. 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.
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