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Mexican Quinoa


  • 3 tbsp canola oil
  • 1 1/2 cups quinoa
  • 1 tsp ground cumin
  • 1 small onion chopped
  • 1 clove garlic minced
  • 8 oz tomato sauce (recommend low sodium or no salt to avoid the dish becoming "too salty")
  • 2 1/4 cups chicken stock (recommend low sodium)
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Heat canola oil in a large pan. Add quinoa, and stir. Allow the quinoa to lightly toast. Will take 3-5 minutes. Watch closely, as you want it to toast, but not burn.

  2. Add cumin, onion, and garlic to the quinoa. Stir well. Continue to cook until the onion begins to soften, and garlic becomes aromatic. Again, watch closely. (Burned garlic is very bitter.)

  3. Pour in tomato sauce and chicken stock. Add salt and pepper. Stir well to combine. Turn up heat and bring to a gentle boil.

  4. Once bubbly, cover and reduce to heat. Simmer for 20 minutes.

  5. Remove from heat, but leave covered for 10 minutes. Fluff with fork

Recipe Notes

Mexican Quinoa stores beautifully in the fridge for a few days. It also re-heats well. Great for packing lunches. I also cook an egg and put on top for a fast, flavorful breakfast that has great satiety!