Mexican Quinoa with Vegetables recipe

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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 calories
carbohydrate: 28 g
cholesterol: 11.8 mg
fat: 8.2 g
fiber: 3.6 g
protein: 8.9 g
saturatedFat: 3.1 g
servingSize: -
sodium: 535.2 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 cups

Recipe Note

This is a unique side dish which is low in carbohydrates, but satisfying. It went very well with a pork roast, and the next night my husband asked for the leftovers to eat with his fish.

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