Recipe Details
Ingredients
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1tablespoonolive oil
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1cupquinoa, rinsed
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1smallonion, chopped
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2clovesgarlic, minced
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1jalapeno pepper, seeded and chopped (Optional)
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1(10 ounce) candiced tomatoes with green chile peppers (such as RO*TEL®)
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1envelopegluten-free taco seasoning mix
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2cupslow-sodium chicken broth
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¼cupchopped fresh cilantro
Cooking Directions
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Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeño pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
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Mix undrained can of diced tomatoes with green chile peppers, 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories244 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 1g |
4% |
| Cholesterol 2mg |
1% |
| Sodium 986mg |
43% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 5g |
17% |
| Total Sugars 3g |
|
| Protein 8g |
16% |
| Vitamin C 8mg |
9% |
| Calcium 23mg |
2% |
| Iron 0mg |
2% |
| Potassium 129mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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