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A bowl of delicious Mexican quinoa.

Mexican Quinoa Recipe

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Make an authentic side dish tonight that’s good enough to stand alone—this easy recipe for Mexican quinoa is healthy and fresh!
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 6 -8 servings
Calories 200
Author Cheryl Najafi

Ingredients

quinoa

garnish

Instructions

  • In a large skillet, add the oil and heat until shimmering. Sauté the onion, celery, carrot and jalapeño about 3–4 minutes until softened. Add the garlic and cook for 1 minute.
  • Sprinkle the flour over the veggies and stir into the mixture. Cook the flour for 1 minute then add chicken or vegetable broth. Whisk to combine. Scrape the bits (the fond) from bottom of the pan. Bring to a boil and reduce the heat to medium-low.
  • Cover and let simmer for 10 minutes. Five minutes before serving, stir in the green tomatillo sauce and cooked quinoa. Sprinkle with cilantro and red pepper flakes.
  • Garnish with white onions, lime and cilantro. Enjoy!

Notes

If you’re looking for a main dish with similar fresh flavors, give our Mexico City-style one-pan chicken a whirl!

Nutrition

Calories: 200kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 532mg | Potassium: 386mg | Fiber: 4g | Sugar: 3g