Easy Mexican Quinoa recipe

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Ingredients

1 tablespoon olive oil
1 onion, diced
½ cup quinoa
1 ounce taco seasoning mix
1 cup water
1 (15 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
½ cup shredded Cheddar cheese
¼ cup sour cream

Nutrition Info

340.6 calories
carbohydrate: 41.3 g
cholesterol: 21.2 mg
fat: 12.8 g
fiber: 9.3 g
protein: 13.8 g
saturatedFat: 5.5 g
servingSize: -
sodium: 1002.3 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a saucepan over medium-high heat, saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning, saute until fragrant, about 1 minute.

  2. Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.

Recipe Yield

4 servings

Recipe Note

I was craving Mexican, but didn't have a whole lot in the house, rather than go shopping I threw this together and liked it so much I figured I should share the recipe. Next time I'm going to try adding corn with the tomatoes and kidney beans, perhaps a Mexican cheese blend, and Greek yogurt rather than sour cream. Also, I used the Allrecipes top-rated recipe for taco seasoning rather than a packet from the store.

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