One-Pot Mexican Style Quinoa


  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced sweet or yellow onion
  • 2 cloves garlic, minced
  • 1 cup dry quinoa, rinsed well
  • 1 (14.5 ounce) can diced tomatoes, (BPA-free brand Muir Glen)
  • 1 (4 ounce) can diced green chiles
  • 1 1/2 cups vegetable broth, low-sodium
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher or sea salt, more or less to taste
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 cup freshly chopped cilantro for garish


In a large skillet, add oil and sauté onion until tender, about 4 minutes. Add garlic and continue to sauté for 1 minute. Add the remaining ingredients, except cilantro, and stir to combine. Cover and bring to a boil.

Cook until liquid is absorbed and quinoa is tender, approximately 15 minutes. Turn the burner off and allow the covered skillet to set until any remaining liquid is absorbed, 5-10 minutes. Fluff with a fork, add cilantro for garnish, and serve.

Tip: Mexican Style Quinoa is delicious served as a side or add to burritos, enchiladas, or tacos.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s