Best 2 Quinoa Mexican Style Recipes

Craving a flavorful and healthy meal? Look no further than Quinoa Mexican Style, a delightful dish that combines the goodness of quinoa with the vibrant flavors of Mexican cuisine. This versatile recipe offers three enticing variations to satisfy your taste buds:

1. **Classic Quinoa Mexican Style**: Experience the traditional flavors of Mexico with this classic recipe. A blend of aromatic spices, fresh vegetables, and tender quinoa creates a hearty and flavorful dish that is perfect for a quick and easy weeknight meal.

2. **Quinoa Mexican Stuffed Bell Peppers**: Elevate your meal with these vibrant stuffed bell peppers. Quinoa, black beans, corn, and a medley of spices are nestled inside colorful bell peppers, creating a visually appealing and satisfying dish that is perfect for a special occasion or a healthy lunch option.

3. **Quinoa Mexican Salad**: Refresh your palate with this light and refreshing salad. Cooked quinoa is tossed with crisp vegetables, tangy dressing, and a sprinkle of cotija cheese, resulting in a flavorful and nutritious salad that is perfect for a summer barbecue or a healthy side dish.

Here are our top 2 tried and tested recipes!

INSTANT POT® MEXICAN-STYLE MEATBALLS AND QUINOA

Instant Pot® Mexican-Style Meatballs and Quinoa image

South-of-the-border meatballs and quinoa stew in rich tomato sauce for an offbeat meal in about an hour, thanks to an electric pressure cooker.

Provided by Buckwheat Queen

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 4

Number Of Ingredients 18

Ingredients

1 pound ground veal
2 eggs, lightly beaten
½ red onion, minced
1 cup crumbled cotija cheese, divided
6 tablespoons chopped cilantro, divided
½ cup bread crumbs
2 tablespoons milk
½ teaspoon ground cumin
½ teaspoon chipotle powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 ½ tablespoons corn oil
½ red onion, sliced
1 jalapeno pepper, diced
1 cup quinoa, rinsed
1 ¼ cups chicken broth
1 (16 ounce) can Mexican-style hot tomato sauce (such as Goya®)

Steps:

Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
Heat a multi-functional electric pressure cooker (such as Instant Pot®) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.

Nutrition Facts : Calories 592.2 calories, Carbohydrate 46.5 g, Cholesterol 210.8 mg, Fat 27.2 g, Fiber 4.3 g, Protein 38.2 g, SaturatedFat 10.7 g, Sodium 1621 mg, Sugar 7.1 g

QUINOA MEXICAN STYLE

Quinoa Mexican Style image

Provided by Marian Burros

Categories easy, quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 9

Ingredients

1/2 pound onions, chopped
1 teaspoon minced garlic
1 tablespoon polyunsaturated oil
1 cup quinoa
1 cup chicken stock
1 cup drained canned Italian plum tomatoes
1 cup tomato juice from canned tomatoes
1/2 to 1 whole jalapeno or serrano chile, seeded and chopped
2 tablespoons chopped fresh coriander

Steps:

Saute onion and garlic in hot oil in heavy-bottomed pot large enough to hold remaining ingredients.
When onion is soft add quinoa, chicken stock, plum tomatoes, tomato juice and chili. Bring to boil; reduce heat; cover and cook for about 10 minutes, until quinoa is tender.
Sprinkle coriander over quinoa mixture and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Rinse the quinoa thoroughly before cooking. This will remove the saponin coating, which can give quinoa a bitter taste.
Use a ratio of 1 cup quinoa to 2 cups water or broth. This will result in fluffy, cooked quinoa.
Cook the quinoa over medium heat. This will help to prevent the quinoa from sticking to the pot.
Fluff the quinoa with a fork before serving. This will help to separate the grains and make the quinoa light and fluffy.
Add your favorite Mexican-inspired ingredients to the quinoa. Some popular options include black beans, corn, tomatoes, onions, and cilantro.
Serve the quinoa as a side dish or main course. It can also be used as a base for a salad or bowl.

Conclusion:

Quinoa is a versatile grain that can be used in a variety of Mexican-inspired dishes. It is a good source of protein, fiber, and nutrients. It is also gluten-free and easy to digest. With a few simple tips, you can make delicious and healthy quinoa dishes that the whole family will enjoy.