10 ounce canned tomatoes diced with green chile peppers (such as ro*tel®) canned
0.3 cup cilantro leaves fresh chopped
2 cloves garlic minced
2 cups chicken broth low-sodium
1 tablespoon olive oil
1 small onion chopped
1 cup quinoa rinsed
1 envelope taco seasoning
Equipment
frying pan
Directions
Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes.
Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.
