Spanish-Style Quinoa

Spanish-Style Quinoa

126
Momi 54

"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."

Ingredients

1 h {{adjustedServings}} servings 126 cals
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Nutrition

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  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

126
  1. 185 Ratings

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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 thi...

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 ...

This was fantastic. It is a clever take on traditional Spanish rice. I used canned tomatoes instead of tomato sauce to give it a little more of appeal.