My coworker gave me the recipe for these fish burgers, and I really liked them. He is now the one who loves it because I originally designed it for him. This can be consumed simply or as a burger. They go well with mayo, lettuce, onions, and hamburger buns, in my opinion.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 1 cup quinoa, rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped (Optional)
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 envelope gluten-free taco seasoning mix
- 2 cups low-sodium chicken broth
- ¼ cup chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeño pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
- Mix undrained can of diced tomatoes with green chile peppers, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 986 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It’s mushy. the liquid is too much.
Great recipe! first quinoa recipe I’ve made and loved it. Packed full of flavour, tastes like tacos but is healthier! One pan cook with tinned of left overs. If your on the fence and looking through the comments for encouragement, here it is, make it, it’s yummy.
Added corn and blackbeans and it was a hit!!
I followed the recipe to the tee other than I don’t use packaged taco seasoning (I make the Taco Seasoning 1 recipe on this site in bulk; cheaper, convenient and I can control salt.) This recipe is super tasty and a great alternative to rice. It’s a staple now.
Absolutely delicious! Pleasantly surprised at how much like rice this way. So yummy.
Awesome!
This was amazeballs! I even ate the leftovers….twice!
We followed this recipe closely, except we only had regular chicken bouillon, and we elected not to add a fresh jalapeño because of a couple sensitive palates in our house. Other than that, we followed the recipe to a tee. There’s so nice way to say it, so I’ll just say it: this is just flat-out inedible. It is extremely salty, and I doubt that’s only because of the chicken stock substitution. Also, a whole packet of taco seasoning proved to be probably 3-4 times more seasoning than would be reasonable. (Are there different sizes of taco seasoning packets, by the way?) Maybe it’s because of the taco seasoning we used (see picture), which I only chose because it had ingredients I could pronounce (unlike the typical brands like Ortega). Whatever the reason, this was just gross. I gave it two stars instead of one because I didn’t follow the recipe 100% exactly and didn’t choose a typical American taco seasoning, so you get one star’s worth of benefit of the doubt.
Used some dried cilantro because I didn’t have fresh and used some fresh flat leaf parsley. Used regular diced tomatoes because I had fresh certain peppers from the garden. Was spicy!!! We liked it
giving it 4 just because this would have been way too salty with a whole taco seasoning packet…I used a 1/2 packet. but the flavor of this dish was really great and it was super easy to make.
This recipe was great! Because of the amount of liquid in this recipe I used 1 1/2c of Quinoa. It was perfect! I would definitely make it again!
Very good and easy,too. I converted the recipe to my Instant Pot, sautéing the onion, quinoa, and garlic with sauté function. Then added the Rotel, taco seasoning, and chicken broth. Waited until mixture was simmering then turned off the Instant Pot and immediately restarted in high pressure mode and cooked for 2 minutes. Released pressure naturally. The quinoa was slightly more wet than I wanted so I sautéed it for 2 or 3 minutes to reduce the water. It was quite yummy! Judi
Delicious fast and easy! Was a great filler for burritos. Will make it again!
This is my go-to quinoa dish. I make this at least once a month, and sometimes twist up the recipe just a bit.
So great! Made it tons of times. The kids weren’t so sure they would like it because it looked different than what they usually eat. It’s their favorite dish. It’s the ONLY dish this family of 6 can agree on.
i’ll admit, im not a quinoa fan. it just doesnt do it for me. but i will say, i loved this recipe! i made it almost exactly as written but did not have any chicken broth so i just used water. throw on some chicken and avocado and youve got an easy meal!
This recipe is a keeper for sure!! Great hot or cold. Serve it with or without accessory foods such as chips or bread.
This was so good!!!!!
Very yummy. If you don’t like hot, leave out the jalapeño and spice it up with chili powder if needed. I loved it hot and cold. I served it to my Bunco group and they loved it. I had a little left over so I heated it in the microwave and put a fried egg on top. Very good!!
Yummy as is, but we also like to add a can of black beans, sweet corn and top it with an over easy egg! Delicious and quick dinner.
Turned out great, will definitely make it again.