Mexican Style Quinoa Recipes

QUINOA MEXICAN STYLE

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.

ONE-POT MEXICAN QUINOA RECIPE BY TASTY

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!

ONE SKILLET MEXICAN QUINOA

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.

ONE-PAN MEXICAN QUINOA

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.

SIMPLE MEXICAN QUINOA

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.

MEXICAN QUINOA

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.

EASY MEXICAN QUINOA

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.