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

Hot and Zesty Quinoa Recipe

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

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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