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Low_FODMAP Mexican Quinoa
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Low FODMAP Mexican Quinoa

Made with tomatoes, peppers, cumin, and cilantro, this is the perfect side dish for taco night.
Course Side Dish
Cuisine Mexican
Keyword gluten-free, low-fodmap, quinoa, tomato, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 ½ cups water
  • 1 (14 oz.) can diced tomatoes
  • 1 cup quinoa, rinsed
  • ½ green bell pepper, chopped
  • ¾ teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • Pinch cayenne pepper (optional or as tolerated)
  • 4 scallions, thinly sliced (green parts only)
  • ¼ cup fresh chopped cilantro (or parsley)

Instructions

  • Combine water, tomatoes (with juices), quinoa, bell pepper, salt, cumin, oregano, and cayenne in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 minutes.
  • Remove from heat, keep covered and let steam an additional 5 to 10 minutes, until liquid is absorbed and quinoa is tender.
  • Stir in scallions and cilantro. Serve.