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Hot and Zesty Quinoa Recipe

Hot and Zesty Quinoa Recipe

“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. YIELD: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


  • 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.

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

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Reviewed Jan. 5, 2016

"Really good, I make it alot"

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."

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!"

Reviewed Jun. 3, 2013

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

Reviewed Oct. 2, 2011

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

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."

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."

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"

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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