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Jalapeño Quinoa

I am really enjoying my new found love for clean eating. Mostly because I get to experiment with amazing fresh foods like this one. Red Quinoa with a little kick from Jalapeno (spice it up a notch by adding more if you wish). One serving is 1 cup and this recipe makes approximately 5 cups. Each serving is 4 weight watcher points (223 cals, 4g fat, 5g fiber and 8g protein (without feta)). Add additional 1 point for the feta since it is optional.


  • 1 tsp Extra Virgin Olive Oil
  • 2 tsp Whole Cumin Seeds
  • ½ Onion, finely chopped
  • 1 Jalapeno, seeds and ribs removed, thinly sliced into half circles
  • 1 Red Bell Pepper, seeds and ribs removed,finely chopped
  • 1 tbls grated fresh Ginger
  • 2 minced fresh Garlic Cloves
  • 1½ cups Red Quinoa
  • 2¼ cups Low-sodium Vegetable Broth
  • ¼ tsp Ground Coriander
  • ¼ tsp Ground Turmeric
  • 1/8 tsp Ground Cloves
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • ½ cup Chopped Cilantro
  • 1 tbls of low fat Feta Cheese (Optional)


  1. In a medium pot heat Olive Oil on medium heat.
  2. Add Cumin Seeds and stir in oil until fragrant.
  3. Add Onion, Jalapeño, Cherry Peppers, Ginger and Garlic, cook, stirring occasionally, until soft, about 3 minutes.
  4. Add remaining ingredients, except for Cilantro and Feta. Stir to combine and Increase heat and bring to a boil
  5. Reduce heat and simmer, covered, for about 20 minutes or until all water is absorbed and quinoa is plump.
  6. Remove from heat and keep covered for 5 minutes to allow all water to absorb.
  7. Remove Cinnamon Stick and Bay Leaf and discard. Stir in Cilantro, top with Feta Cheese and serve.

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