One-Pot Mexican Style Quinoa

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  ½ cup, chopped or 80g

• Quinoa

  Uncooked

  1 cup or 170g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

Directions

1. Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear, and drain well.
2. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring, until softened, about 4 minutes. Stir in the minced garlic and cook 30-60 seconds until fragrant.
3. Stir in the quinoa, diced tomatoes, diced green chilies, vegetable broth, pepper, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is mostly absorbed, about 15 minutes. If needed, add more broth or water until quinoa is tender.
4. Turn off the heat and let the covered skillet rest 5–10 minutes to absorb any remaining liquid. Fluff with a fork, taste, and adjust seasoning if needed.
5. Garnish with freshly chopped cilantro and serve warm.