I wanted Mexican food but didn’t have much at home, so I tossed this together instead of going shopping and thought I should share the recipe. The next time, I’m planning to experiment with adding corn along with the tomatoes and kidney beans. I might also use Greek yogurt instead of sour cream and a Mexican cheese blend. I also made taco seasoning from scratch rather than buying a packet from the store, using the best recipe on Allrecipes.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- ½ cup quinoa
- 1 ounce taco seasoning mix
- 1 cup water
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, drained
- ½ cup shredded Cheddar cheese
- ¼ cup sour cream
Instructions
- Heat oil in a saucepan over medium-high heat; saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning; saute until fragrant, about 1 minute.
- Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 9 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 1002 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was great. I substituted black beans for kidney beans and rolled up in a tortilla. Husband liked it a lot too. Will be making again.
I needed to use more Taco seasoning, and it may need some “crunch”, like celery, or……?
Really great served with tortilla chips!
Great! I made a double recipe. I only had 1 packet of taco mix so I used some fresh garlic and individual spices for the second pack of taco mix. To make it very low fat, I just used olive oil spray initially, and used fat free sour cream and fat free shredded cheddar. I didn’t mix the cheese and sour cream in, but instead served this on soft tortillas, spread each tortilla with sour cream first then topped the mixture with shredded cheese and folded/rolled burrito-style. My husband loved it and said he’d be glad to eat it plain also–no tortilla and no sour cream and cheese either. I liked that it was low salt and we could make it very low fat. I added a diced yellow pepper. Like another reviewed, I had to add extra water and extra time to the quinoa to get it to steam up fluffy. We will make this regularly! It was tasty and a nice choice for healthy “comfort food,” and it was pretty quick and inexpensive, with mostly pantry staples on hand.
It was good, but there wasn’t enough liquid, for the quinoa to get tender, so I ended up adding some chicken broth & cooking it longer. I also substituted canned, diced tomatoes, for the fresh. Next time, I may pre cook the quinoa & simmer together
This tasted great! I think I would like to try black beans in it next time, and some corn, like the submitter suggested. Great vegetarian meal. The only thing was it took mine about 6 more minutes to cook so that it wasn’t soupy. I sprinkled a little more cheese on top when serving. Also, I only got 3 servings, not 4, for this as a meal. Thanks for a great lunch.