Mexican Baked Quinoa
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Mexican Baked Quinoa calories by ingredient
Introduction
This recipe was adapted from my favorite recipe for Mexican rice, but since I'm not eating white rice anymore, I figured why not attempt it with a healthier grain? I'm glad I did, because it turned out awesome!*Just a note, the preparation does involve a food processor, but you can always use a blender.
*Also, if you have some kind of oven-proof saucepan, use that for the whole stove-top preparation to avoid pouring the hot mixture into an oven-safe dish. I need to get one for myself, pronto! This recipe was adapted from my favorite recipe for Mexican rice, but since I'm not eating white rice anymore, I figured why not attempt it with a healthier grain? I'm glad I did, because it turned out awesome!
*Just a note, the preparation does involve a food processor, but you can always use a blender.
*Also, if you have some kind of oven-proof saucepan, use that for the whole stove-top preparation to avoid pouring the hot mixture into an oven-safe dish. I need to get one for myself, pronto!
Number of Servings: 10
Ingredients
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2 cups canned crushed tomatoes
3 pickled jalapenos
1 onion, chopped
2 Tablespoons olive oil
1 3/4 cup quinoa, rinsed
3 cloves garlic, minced
1 Tablespoon tomato paste
2 teaspoons vegetable bouillon base
1 cup water
Directions
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.
Member Ratings For This Recipe
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CAROG424
