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Hot and Zesty Quinoa Recipe

Hot and Zesty Quinoa Recipe photo by Taste of Home

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“I created this healthy whole grain side to serve my family instead of potatoes or rice. It’s so easy and has a little kick. Quinoa’s a nurturing grain and a complete protein.” —Sandra Letizia, Providence, Rhode Island

This recipe is:

Healthy

Quick

Diabetic Friendly

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Hot and Zesty Quinoa Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 cup water
1/2 cup quinoa, rinsed
1 small onion, finely chopped
1 teaspoon olive oil
2 garlic cloves, minced
1 can (10 ounces) diced tomatoes and green chilies
2 tablespoons chopped marinated quartered artichoke hearts
2 tablespoons grated Parmesan cheese

Directions

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes and green chilies. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Stir in quinoa and artichoke; heat through. Sprinkle with cheese. Yield: 4 servings.

Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutritional Facts 1/2 cup equals 135 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 361 mg sodium, 20 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Hot and Zesty Quinoa in Healthy Cooking April/May 2011, p51

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Reviews for Hot and Zesty Quinoa

Hot and Zesty Quinoa

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Reviewed on Oct. 02, 2011 by Ruth_0101

Very good. Even better if you throw a jalapeno in.

Reviewed on Aug. 15, 2011 by Ryle

I used regular artichoke hearts rather than marinated due to allergy. Used broth in place of water. This recipe really delivers. I can only imagine if you used marinated artichokes. Really, it was a 100% winner. Make it!! You will not be disappointed. We served it with grilled ribs that had a little southwest flare. A perfect pairing.

Reviewed on May. 07, 2011 by scubacas

I made this with the inca red quinoa and without artichokes. I have made quinoa a few times but I think I have never let the liquid soak totally in...this was the first time I really felt like I made it right and it was spicy but good. I paired it with the spicy pork tenderloin and a sweet potato for a great meal.

Reviewed on Apr. 26, 2011 by lipalurp

Very Good...have made it three time already. Treated my TOPS chapter and all want the recipe. It is a keeper

Reviewed on Apr. 02, 2011 by PamRudolph

This was an easy and very tasty dish. A great alternative to some of my rice recipes. The only changes I made is to add a few more artichokes. Very, very easy and very, very yummy!