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Hot and Zesty Quinoa Recipe
Hot and Zesty Quinoa Recipe photo by Taste of Home

Hot and Zesty Quinoa Recipe

Read Reviews (6)
4.86 6
Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Hot and Zesty Quinoa in Healthy Cooking April/May 2011, p51

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.

Reviews for Hot and Zesty Quinoa(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 3, 2013

I didn't have the artichokes on hand and only used 1/2 an onion. Great for a quick lunch.

MY REVIEW
Reviewed Oct. 2, 2011

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

MY REVIEW
Reviewed Aug. 15, 2011

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.

MY REVIEW
Reviewed May. 7, 2011

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.

MY REVIEW
Reviewed Apr. 26, 2011

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

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