Spanish Quinoa
Submitted by cindyked
Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minAll the bold, spicy flavor of Spanish rice, but with quinoa standing in as the healthier, protein-packed understudy.
Quinoa simmers in the juice from canned tomatoes with chilies alongside sautéed garlic, onions, and diced green pepper. Once the liquid is absorbed and the quinoa is fluffy, the diced tomatoes go back in along with cumin and hot chili peppers.
It’s vegan, gluten-free, and on the table in 25 minutes. Serve it as a side or bulk it up with beans for a complete meal.
Kitchen Tips
- Rinse the quinoa well before cooking to remove the natural coating (saponin) that can taste bitter.
- Cook the quinoa in the reserved tomato juice instead of water. It absorbs all that flavor and turns a gorgeous reddish color.
- Add the diced tomatoes at the very end so they keep their shape and add pops of fresh texture.
Ingredients
Directions
Drain tomatoes and reserve juice.
Heat oil; sauté garlic and onions until onions are translucent.
Add reserved tomato juice and bring to a boil.
Add quinoa and green peppers and cook about 15 minutes or until liquid is gone.
Add tomatoes, spices and serve.
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