Mexican Green Quinoa Recipes

MEXICAN QUINOA

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.

MEXICAN GREEN QUINOA

Steps:

• Bring a medium saucepan filled two-thirds full of water to a boil. Place the quinoa in a fine mesh strainer and rinse a few times. Add the quinoa to the saucepan, lower the heat and simmer until the grains are tender and the germ (which looks like a white tail) just shows inside each grain, about 12 minutes. Strain the quinoa and rinse under cold water. Drain again, then set aside to dry out well.
• Meanwhile, combine the spinach, cilantro, lime juice, jalapeno, oil and garlic in a food processor and pulse until finely chopped.
• Combine the quinoa, the spinach mixture, and 3/4 teaspoon salt in the same saucepan the quinoa cooked in and set over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the cheese. Transfer to a serving dish and sprinkle with the remaining 1 tablespoon cheese. Serve warm or at room temperature.

ONE-PAN MEXICAN QUINOA

Steps:

• Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
• Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
• Fluff quinoa with a fork. Stir in cilantro and lime juice.

MEXICAN STYLE QUINOA

Steps:

• Heat oil in a saute pan and saute garlic and onions until translucent.
• Shake in about 1 tsp Southwest Seasoning and stir to coat.
• Add diced green peppers and stir to coat, saute about a minute.
• Toss in the rinsed quinoa to toast along with the chopped veggies.
• Add the tomato sauce plus the water and bring to a boil.
• Add pepper and salt to taste.
• Reduce heat to low, cover and cook for 15 minutes or until the liquid is absorbed.
• Stir in green chillies, chili powder, and cumin.
• Cook another 2-4 minutes until hot.

ONE SKILLET MEXICAN QUINOA

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.

MEXICAN-INSPIRED QUINOA

Steps:

• Melt butter in a pan; add quinoa and cook over medium heat until toasty, 3 to 5 minutes. Add broth and tomatoes. Season with salt, pepper, and cayenne. Cover and cook on low to medium-low until quinoa appears soft and translucent, and the germ ring is visible along the outside edge of the grain, about 20 minutes.
• Add black beans, green onions, and cilantro to the quinoa. Stir and heat through.

MEXICAN GREEN QUINOA

Steps:

• Bring a medium saucepan filled two-thirds full of water to a boil. Place the quinoa in a fine mesh strainer and rinse a few times. Add the quinoa to the saucepan, lower the heat and simmer until the grains are tender and the germ (which looks like a white tail) just shows inside each grain, about 12 minutes. Strain the quinoa and rinse under cold water. Drain again, then set aside to dry out well.Meanwhile, combine the spinach, cilantro, lime juice, jalapeno, oil and garlic in a food processor and pulse until finely chopped.Combine the quinoa, the spinach mixture, and 3/4 teaspoon salt in the same saucepan the quinoa cooked in and set over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the cheese. Transfer to a serving dish and sprinkle with the remaining 1 tablespoon cheese. Serve warm or at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE

Steps:

• Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
• Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.

MEXICAN GROUND BEEF QUINOA SKILLET

Steps:

• Brown ground beef and onion and drain excess fat.
• Rinse quinoa.
• Add tomatoes, chilies, quinoa, water and spices to ground beef and simmer, uncovered, for about 25 minutes.
• If water evaporates, cover pan for remainder of cooking time.