Mexican Baked Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups canned crushed tomatoes3 pickled jalapenos1 onion, chopped2 Tablespoons olive oil1 3/4 cup quinoa, rinsed3 cloves garlic, minced1 Tablespoon tomato paste2 teaspoons vegetable bouillon base1 cup water
Preheat the oven to 350 degrees F.
In a food processor, blend together pickled jalapenos and onion. Add tomato and pulse until combined. Set aside.
In a medium-large saucepan, heat olive oil over medium heat. Add quinoa, and stir around for 2 or 3 minutes. Add garlic, and stir for about 1 minute or until fragrant. Carefully pour in the tomato mixture from the food processor. Add the tomato paste, the cup of water, and the vegetable bouillon. Stir until combined.
Pour the whole mixture into an oven-safe dish and transfer to the preheated oven. Cover the dish and bake for 20 minutes. Fluff the quinoa with a fork, and continue to bake for another 20 minutes. Remove from the oven and allow to cool. Fluff again with a fork. Serve warm (and delicious)!
Great with a squeeze of lime, some fresh cilantro, and a dollop of yogurt. Enjoy!
Makes about 10 (1/2 cup) servings.
Number of Servings: 10
Recipe submitted by SparkPeople user EHD630.
In a food processor, blend together pickled jalapenos and onion. Add tomato and pulse until combined. Set aside.
In a medium-large saucepan, heat olive oil over medium heat. Add quinoa, and stir around for 2 or 3 minutes. Add garlic, and stir for about 1 minute or until fragrant. Carefully pour in the tomato mixture from the food processor. Add the tomato paste, the cup of water, and the vegetable bouillon. Stir until combined.
Pour the whole mixture into an oven-safe dish and transfer to the preheated oven. Cover the dish and bake for 20 minutes. Fluff the quinoa with a fork, and continue to bake for another 20 minutes. Remove from the oven and allow to cool. Fluff again with a fork. Serve warm (and delicious)!
Great with a squeeze of lime, some fresh cilantro, and a dollop of yogurt. Enjoy!
Makes about 10 (1/2 cup) servings.
Number of Servings: 10
Recipe submitted by SparkPeople user EHD630.
Nutritional Info Amount Per Serving
- Calories: 176.9
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 217.0 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 8.9 g
- Protein: 6.1 g
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