Spanish-Style Quinoa106 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“This quinoa dish is a delicious and higher protein alternative to Spanish rice. This is a nice side dish to a Mexican meal, or it can be used as a filling in burritos. I like my food on the less-salty side, so you may have to adjust the seasonings to your taste.” - by Momi
Original recipe yields 4 cups
- Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.
Amount Per Serving (8 total)
- 126 cal
- 4.9 g
- 17.5 g
Based on a 2,000 calorie diet
Reviews (106)Rate This Recipe
"I am the author of this recipe. My kids love this dish, and I created it with their young palates in mind... if you're cooking for adults, definitely kick up the spice!! I most recently made this dish..." See more as a stuffing for stuffed peppers. I had some salsa I needed to use, so added it while the quinoa was simmering. To bake the peppers, (I only stuffed 3) I stood them in a loaf pan, added condensed tomato soup to the bottom of the pan, and covered with foil, baked at 375 for about a half hour, uncovered and sprinkled with cheese, returned to the oven for a minute, and served with black beans."
"Love this recipe! I double or triple the spices because it seemed bland the first time I made it. I also love to add a can of black beans (rinsed) and a can of no salt added corn for a heartier versio..." See moren. I add the beans and corn about 3-5 minutes before the quinoa is done. Great with some fajita veggies and salsa all wrapped up in a whole wheat tortilla!"
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