Mexican Quinoa

Mexican Quinoa

  • Servings: Eight
  • Difficulty: easy
  • Print
mem day3

  • 1 tablespoon olive oil
  • 1 cup quinoa, rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and chopped
  • (optional)
  • 1 (10 ounce) can diced tomatoes with green
  • chile peppers (such as RO*TEL)
  • 2 T 21 Day Fix Southwest Seasoning
  • 2 cups low-sodium chicken broth
  • 1 (15 oz) can black beans, optional
  • 1/4 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.
  2. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
  3. Mix undrained can of diced tomatoes with green chiles, seasoning mix, and chicken broth into quinoa mixture.
  4. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes.
  5. Stir in cilantro.

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