Ingredients
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1 tablespoon olive oil
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1 cup quinoa, rinsed
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1 small onion, chopped
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2 cloves garlic, minced
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1 jalapeno pepper, seeded and chopped (Optional)
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1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
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1 envelope gluten-free taco seasoning mix
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2 cups low-sodium chicken broth
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¼ cup chopped fresh cilantro
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 (per serving)
| 244 | Calories |
| 6g | Fat |
| 38g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 244 | |
| % 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.
