- 1 tablespoon olive oil
- 1 onion, diced
- 1/2 cup quinoa
- 1 ounce taco seasoning mix
- 1 cup water
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/2 cup shredded Cheddar cheese
- 1/4 cup sour cream
- Heat oil in a saucepan over medium-high heat; saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning; saute until fragrant, about 1 minute.
- Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.
05/19/2018
recipepes.com
Easy Mexican Quinoa, recipe
PT15M
PT1H
5
455 calories
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