Hot and Zesty Quinoa
Total TimePrep/Total Time: 25 min.
- 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
- 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.
Editor's NoteLook for quinoa in the cereal, rice or organic food aisle.
Nutrition Facts1/2 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.
Jan 5, 2016
Really good, I make it alot
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.
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!
Jun 3, 2013
I didn't have the artichokes on hand and only used 1/2 an onion. Great for a quick lunch.
Oct 2, 2011
Very good. Even better if you throw a jalapeno in.
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.
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.
Apr 26, 2011
Very Good...have made it three time already. Treated my TOPS chapter and all want the recipe. It is a keeper
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!