Rating: 5 stars
1 Ratings
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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




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

about 2/3 cup
149 calories; protein 6g; carbohydrates 27g; dietary fiber 3.5g; sugars 5.3g; fat 2.6g; saturated fat 0.4g; vitamin a iu 248.3IU; vitamin c 10.1mg; folate 69.1mcg; calcium 23.1mg; iron 1.8mg; magnesium 74.2mg; potassium 379.4mg; sodium 209.8mg; thiamin 0.2mg.

1 1/2 starch, 1/2 vegetable