Spicy Tomatillo Quinoa

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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Yields 6 Servings


  • 6 medium tomatillos, husked and rinsed, divided
  • ¾-1 cup low-sodium chicken or vegetable broth
  • ¾ cup coarsely chopped fresh cilantro, divided
  • ½ cup coarsely chopped onion
  • 1 medium jalapeño, halved and seeded, if desired
  • 1 clove garlic
  • 1 cup red or white quinoa
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 cup corn, fresh or frozen (thawed)


  • Cut 4 tomatillos in half and puree in a food processor (or blender) with ¾ cup broth, ½ cup cilantro, onion, jalapeno and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.
  • Combine the tomatillo mixture, quinoa, sugar and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed, 15 to 20 minutes. Let stand, covered, for 10 minutes.
  • Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining ¼ cup cilantro.

Recipe from Eating Well, 2015