Quinoa Mexican Style Recipes

ONE SKILLET MEXICAN QUINOA

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

Provided by The Gruntled Gourmand

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 15

One Skillet Mexican Quinoa image

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.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g

Ingredients

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

ONE-POT MEXICAN QUINOA RECIPE BY TASTY

Here's what you need: quinoa, water, salsa, cumin, black beans, frozen corn, salt, olive oil, avocado, garlic, lemon juice, olive oil, salt, pepper, water, tortilla

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

One-Pot Mexican Quinoa Recipe by Tasty image

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!

Nutrition Facts : Calories 511 calories, Carbohydrate 58 grams, Fat 26 grams, Fiber 14 grams, Protein 15 grams, Sugar 4 grams

Ingredients

1 cup quinoa, rinsed
1 ½ cups water, or vegetable broth
1 ¼ cups salsa
1 tablespoon cumin
15 oz black beans, 1 can, drained and rinsed
1 cup frozen corn, defrosted
salt, to taste
olive oil, to taste
1 avocado, mashed
1 clove garlic, minced
2 teaspoons lemon juice
3 tablespoons olive oil
salt, to taste
pepper, to taste
4 tablespoons water
tortilla, to serve, optional

QUINOA MEXICAN STYLE

Provided by Marian Burros

Categories easy, quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 9

Quinoa Mexican Style image

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.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

1/2 pound onions, chopped
1 teaspoon minced garlic
1 tablespoon polyunsaturated oil
1 cup quinoa
1 cup chicken stock
1 cup drained canned Italian plum tomatoes
1 cup tomato juice from canned tomatoes
1/2 to 1 whole jalapeno or serrano chile, seeded and chopped
2 tablespoons chopped fresh coriander

MEXICAN QUINOA

As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.

Provided by Occasional Cooker

Categories Side Dish Grain Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Mexican Quinoa image

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.

Nutrition Facts : Calories 244 calories, Carbohydrate 38.1 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 986.1 mg, Sugar 2.8 g

Ingredients

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

MEXICAN STYLE QUINOA

I threw this together last night to have on hand to take for lunches. Similar to Mexican Rice, only made with the nutritional powerhouse, Quinoa! This began as an attempt to use of some left-over homemade tomato soup I had in the fridge. This recipe is open to many interpretations and additions. I encourage you to experiment. A can of rinsed and drained black beans or garbanzos would be nice, or some chopped fresh cilantro or tomatoes too. Also a 14 oz can of diced tomatoes can be uses in place of the tomato sauce plus water. One note: the Southwest seasoning I use is by Pampered Chef, but you can easily substitute cajun seasoning, or a mix of garlic poweder, onion powder, oregano, and paprika

Provided by Kozmic Blues

Categories Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Mexican Style Quinoa image

Steps:

Heat oil in a saute pan and saute garlic and onions until translucent.
Shake in about 1 tsp Southwest Seasoning and stir to coat.
Add diced green peppers and stir to coat, saute about a minute.
Toss in the rinsed quinoa to toast along with the chopped veggies.
Add the tomato sauce plus the water and bring to a boil.
Add pepper and salt to taste.
Reduce heat to low, cover and cook for 15 minutes or until the liquid is absorbed.
Stir in green chillies, chili powder, and cumin.
Cook another 2-4 minutes until hot.

Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 0.7, Sodium 590.3, Carbohydrate 25, Fiber 3.5, Sugar 4.8, Protein 4.5

Ingredients

1 tablespoon olive oil
3 garlic cloves, minced
1 medium onion, diced
1 green bell pepper, diced
1 teaspoon southwest seasoning (Pampered Chef)
3/4 cup tomato sauce
1/3 cup water
1/2 cup quinoa, washed and drained
salt and pepper, to taste
1 (4 ounce) can diced green chilies
1 teaspoon chili powder
1 teaspoon cumin

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MEXICAN QUINOA {HEALTHY ONE PAN MEAL} – WELLPLATED.COM

Web May 15, 2020 Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until …
From wellplated.com
5/5 (19)
Total Time 30 mins
Category Main Course, Side Dish
Calories 454 per serving

Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.
Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.

Quinoa Mexican Style Recipes

ONE SKILLET MEXICAN QUINOA

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

ONE-POT MEXICAN QUINOA RECIPE BY TASTY

Here's what you need: quinoa, water, salsa, cumin, black beans, frozen corn, salt, olive oil, avocado, garlic, lemon juice, olive oil, salt, pepper, water, tortilla

QUINOA MEXICAN STYLE

MEXICAN QUINOA

As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.

MEXICAN STYLE QUINOA

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