Spicy Tomatillo Quinoa

Spicy Tomatillo Quinoa

1 Review
From: EatingWell Magazine, July/August 2015

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.

Ingredients 6 servings

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  • 6 medium tomatillos (about 8 ounces), husked and rinsed, divided
  • ¾-1 cup low-sodium chicken or vegetable broth
  • ¾ cup coarsely chopped fresh cilantro, divided
  • ½ cup coarsely chopped onion
  • 1 medium jalapeño, halved and seeded, if desired
  • 1 clove garlic
  • 1 cup red or white quinoa
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 cup corn, fresh or frozen (thawed)

Preparation

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  1. Cut 4 tomatillos in half and puree in a food processor (or blender) with ¾ cup broth, ½ cup cilantro, onion, jalapeno and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.
  2. 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.
  3. Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining ¼ cup cilantro.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 149 calories; 3 g fat(0 g sat); 3 g fiber; 27 g carbohydrates; 6 g protein; 69 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 248 IU vitamin A; 10 mg vitamin C; 23 mg calcium; 2 mg iron; 210 mg sodium; 379 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ vegetable

Reviews 1

September 30, 2015
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By: Faye5470
Delicious! I made this for dinner and it came out amazing. Served with shrimp
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