Mexican Quinoa
· mexican pastry that is squeezed through a pastry bag, fried in hot oil.
Recipe Summary 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.Ingredients | Mexican Fried Bananas1 tablespoon olive oil1 cup quinoa, rinsed1 small onion, chopped2 cloves garlic, minced1 jalapeno pepper, seeded and chopped (Optional)1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)1 envelope gluten-free taco seasoning mix2 cups low-sodium chicken broth¼ cup chopped fresh cilantroDirectionsHeat 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.Info | Mexican Fried Bananasprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
TAG : Mexican QuinoaSide Dish, Grain Side Dish Recipes,
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