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

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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; total fat 2.6g 4% DV; saturated fat 0.4g; cholesterolmg; sodium 210mg 8% DV; potassium 379mg 11% DV; carbohydrates 27g 9% DV; fiber 3.5g 14% DV; sugar 5g; protein 6g 12% DV; exchange other carbs 2; vitamin a iu 248IU; vitamin c 10mg; folate 69mcg; calcium 23mg; iron 2mg; magnesium 74mg; thiaminmg.

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Rating: 5 stars
Delicious! I made this for dinner and it came out amazing. Served with shrimp Read More