Cheezymexicanquinoavegan Recipes

MEXICAN QUINOA

Mexican Quinoa image

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.

Provided by Occasional Cooker

Categories Side Dish Grain Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 cup quinoa, rinsed
1 small onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 envelope gluten-free taco seasoning mix
2 cups low-sodium chicken broth
¼ cup chopped fresh cilantro

Steps:

Heat 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.

Nutrition Facts : Calories 244 calories, Carbohydrate 38.1 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 986.1 mg, Sugar 2.8 g

CHEESY MEXICAN QUINOA

Cheesy Mexican Quinoa image

This Cheesy Mexican Quinoa recipe is perfect for a quick, healthy dinner. Make it vegetarian or add some leftover chicken and customize with your favorite vegetables!

Provided by Author: Lindsay L

Time 30m

Number Of Ingredients 14

Ingredients

⅔ cup quinoa, uncooked
1 ⅓ cup chicken or vegetable broth
1 Tbsp oil
1 bell pepper, diced (any color is fine)
½ cup onion, diced
2 cloves garlic, minced
1 ½ cups cooked black beans
1 tsp paprika
1 tsp cumin
1 ½ cup chicken, cooked (optional)
⅔ cup corn kernals
6 oz shredded Colby Jack or Mexican cheese
¼ cup milk
Avocado & salsa for topping (optional)

Steps:

In a small saucepan, combine quinoa and broth. Cover and bring to a boil. Reduce heat to simmer and cook 13-15 minutes.
In a large saute pan, heat oil and saute peppers, onion and garlic for 5 minutes.
Add beans, spices, chicken and corn and saute another 5 minutes.
Add cooked quinoa, milk and cheese and stir until well combined.
Serve warm and top with avocado and salsa if desired.

ONE SKILLET MEXICAN QUINOA

One Skillet Mexican Quinoa image

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

Provided by The Gruntled Gourmand

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g

CHEEZY MEXICAN QUINOA - VEGAN

Cheezy Mexican Quinoa - Vegan image

Great vegan side dish for your next Mexican themed meal. Try it instead of rice, you will not be disappointed. If you are not familiar with quinoa or have never cooked with it before, read on: A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. when cooking with quinoa, be sure to rinse you quinoa 2-3 times under cold water, to remove the bitter coating.

Provided by Kozmic Blues

Categories Grains

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup raw cashews
1 cup water
1/2 lemon, juiced
2 tablespoons nutritional yeast
1/2 teaspoon salt
1 cup salsa
1 cup quinoa
1 teaspoon olive oil

Steps:

Blend together the cashews, nutritional yeast, lemon juice, salt and water.
Rinse quinoa 2-3 times under cold running water.
Heat saucepan over medium heat, add olive oil and toast quinoa for 5-10 minutes or until golden.
Add cashew mixture and the salsa, stir, and bring to a boil.
Cover and simmer for 15-20 minutes or until most of the liquid is absorbed.
Remove from heat and allow to sit five minutes with lid on.
Fluff gently with a fork and serve.

Nutrition Facts : Calories 180.6, Fat 6.4, SaturatedFat 1.1, Sodium 458.8, Carbohydrate 25.5, Fiber 4.1, Sugar 1.8, Protein 7.5

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