Mexican Quinoa

duration35 mins
cooking_typeBoil, Baked, Grilled, Deep Fried, Fried, Stewed, Sauteed, Stir Fried, No cooking required, Microwaved, Steamed


  • 1/2 medium white onion , chopped
  • 1 large tomato , cored
  • 3-5 sprigs of fresh cilantro
  • 1 cups quinoa
  • 1 cups chicken stock (vegetable stock can be used as sub for vegetarians)
  • 1 cups peas thawed (frozen)
  • 1 bay leaf
  • White pepper
  • Salt


  1. Roast the tomato in an oven or broiler until the skin blisters. Make sure to turn the tomato every now and then to make sure it’s fully cooked through.
  2. Remove from the oven and let it cool. Remove the peel and chop. Put it in a blender. Add one garlic clove and cilantro. Puree until smooth and then set aside.
  3. Clean the quinoa. Transfer to a strainer and run water over it to fully get rid of the coating. Repeat a few more times.
  4. In a saucepan, heat oil on medium heat. Add the remaining garlic and sauté for about 2-3minutes. Put in the quinoa and stir well ensuring it’s coated with the oil. Add the stock of your choice, tomato puree, thawed peas and bay leaf.
  5. Season with salt and pepper and bring to a boil. Reduce to low heat and cover the pan. Cook for 15 mins or until the liquid cooks off and is fully absorbed by the quinoa.
  6. Serve hot.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.