Quinoa Mexican Style

Ingredients

• ½ pound onions, chopped
• 1 teaspoon minced garlic
• 1 tablespoon polyunsaturated oil
• 1 cup quinoa
• 1 cup chicken stock
• 1 cup drained canned Italian plum tomatoes
• 1 cup tomato juice from canned tomatoes
• ½ to 1 whole jalapeno or serrano chile, seeded and chopped
• 2 tablespoons chopped fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    333 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 12 grams protein; 2 milligrams cholesterol; 215 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Saute onion and garlic in hot oil in heavy-bottomed pot large enough to hold remaining ingredients.
2. When onion is soft add quinoa, chicken stock, plum tomatoes, tomato juice and chili. Bring to boil; reduce heat; cover and cook for about 10 minutes, until quinoa is tender.
3. Sprinkle coriander over quinoa mixture and serve.