In this easy quinoa recipe, tomatillos work double-duty: some are pureed to flavor the cooking liquid, others are chopped and stirred in raw for color and texture. Serve with grilled chicken, steak or fish, and a dollop of sour cream. Source: EatingWell Magazine, July/August 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Cut 4 tomatillos in half and puree in a food processor (or blender) with 3/4 cup broth, 1/2 cup cilantro, onion, jalapeno and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.

  • Combine the tomatillo mixture, quinoa, sugar and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed, 15 to 20 minutes. Let stand, covered, for 10 minutes.

  • Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining 1/4 cup cilantro.

Nutrition Facts

149 calories; 2.6 g total fat; 0.4 g saturated fat; 210 mg sodium. 379 mg potassium; 27 g carbohydrates; 3.5 g fiber; 5 g sugar; 6 g protein; 248 IU vitamin a iu; 10 mg vitamin c; 69 mcg folate; 23 mg calcium; 2 mg iron; 74 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious! I made this for dinner and it came out amazing. Served with shrimp Read More