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

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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: 135 calories, 5g fat (1g saturated fat), 2mg cholesterol, 361mg sodium, 20g carbohydrate (1g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.


  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

Reviews for Hot and Zesty Quinoa

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ekprice User ID: 4632834 241125
Reviewed Jan. 5, 2016

"Really good, I make it alot"

DeboraLZ User ID: 7556927 230892
Reviewed Aug. 8, 2015

"I rarely have canned tomatoes with green chiles , so I just get a can of regular or Italian or Mexican diced tomatoes and add a small can of diced green chilies without draining them. I make this often and love it, it is easy to make, and comes out perfect every time."

dsm User ID: 3208899 117727
Reviewed Oct. 26, 2014

"I have made this many times; our family loves it -- tasty with just a little kick. Though it's fine with just 2 tbsp, I use a full jar of artichoke hearts (6 oz). We like quinoa, even better that it's a healthy food!"

Amy the Midwife User ID: 2816815 117697
Reviewed Jun. 3, 2013

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

Ruth_0101 User ID: 6039207 195116
Reviewed Oct. 2, 2011

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

ryle User ID: 6010299 123881
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."

scubacas User ID: 5298067 195115
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."

lipalurp User ID: 3704235 196572
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"

PamRudolph User ID: 3725602 179377
Reviewed Apr. 2, 2011

"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!"

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