Mexican Quinoa with Vegetables recipe
All Recipes Side Dish Vegetables Squash Summer Squash
Ingredients
- 1 ¼ cups quinoa 1 tablespoon olive oil 3 cloves garlic, thinly sliced 1 (14.5 ounce) can diced tomatoes 1 cup seeded, chopped zucchini 1 cup chicken broth ½ cup water ¼ cup finely chopped sun-dried tomatoes ¼ teaspoon salt ⅛ teaspoon ground black pepper ½ cup shredded Mexican cheese blend
Nutrition Info
- 221.8 caloriescarbohydrate: 28 gcholesterol: 11.8 mgfat: 8.2 gfiber: 3.6 gprotein: 8.9 gsaturatedFat: 3.1 gservingSize: -sodium: 535.2 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Mexican Quinoa with Vegetables
Directions
-
Rinse quinoa. Transfer to a saute pan and cook over medium-high heat, stirring constantly, until dried, about 1 minute. Add oil, cook and stir for 2 minutes. Add garlic, cook until grain begins to brown, about 1 minute more. Mix in diced tomatoes, zucchini, broth, water, sun-dried tomatoes, salt, and pepper.
Bring to a boil, cover, and reduce heat to a simmer. Continue cooking until liquid is absorbed, about 10 minutes more. Add Mexican cheese blend, fluff quinoa with a fork.