Best Mexican Style Quinoa Recipes

INSTANT POT® MEXICAN-STYLE MEATBALLS AND QUINOA

Steps:

• Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
• Heat a multi-functional electric pressure cooker (such as Instant Pot®) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
• Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.

QUINOA MEXICAN STYLE

Steps:

• Saute onion and garlic in hot oil in heavy-bottomed pot large enough to hold remaining ingredients.
• When onion is soft add quinoa, chicken stock, plum tomatoes, tomato juice and chili. Bring to boil; reduce heat; cover and cook for about 10 minutes, until quinoa is tender.
• Sprinkle coriander over quinoa mixture and serve.

MEXICAN STYLE QUINOA

Steps:

• Heat oil in a saute pan and saute garlic and onions until translucent.
• Shake in about 1 tsp Southwest Seasoning and stir to coat.
• Add diced green peppers and stir to coat, saute about a minute.
• Toss in the rinsed quinoa to toast along with the chopped veggies.
• Add the tomato sauce plus the water and bring to a boil.
• Add pepper and salt to taste.
• Reduce heat to low, cover and cook for 15 minutes or until the liquid is absorbed.
• Stir in green chillies, chili powder, and cumin.
• Cook another 2-4 minutes until hot.