Spanish Style Quinoa Recipes
SPANISH QUINOA
This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa.
Provided by Vino Girl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain tomatoes and reserve juice.
- Heat oil and saute garlic and onions until translucent.
- Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
- Add the liquid to the sauteed garlic and onions; bring to a boil.
- Stir in the quinoa, pepper, and salt.
- Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.
- Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.
SPANISH-STYLE QUINOA
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.
Provided by Momi
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.5 g, Fat 4.9 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 154.5 mg, Sugar 2 g
SPANISH QUINOA WITH OLIVES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 small chopped onion and 2 minced garlic cloves in olive oil in a saucepan over medium heat, 5 minutes. Stir in 1 cup quinoa, 1 teaspoon tomato paste and 1/2 teaspoon ground turmeric. Add 1 1/2 cups water and 1 teaspoon kosher salt; bring to a boil. Reduce the heat to low; cover and simmer until tender, 15 minutes. Stir in 3/4 cup each small pimento-stuffed green olives and chopped cilantro.
SPANISH-STYLE QUINOA (REPLACEMENT FOR SPANISH RICE) RECIPE - (4.3/5)
Provided by Malooga
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet pan over medium heat. Stir in quinoa, garlic, onion and bell pepper. Cook 5-10 minutes until onion is slightly tender. Stir in water and tomato sauce and season with cumin, chili powder and garlic powder. Bring to a boil and then reduce heat, cover, and simmer until quinoa is tender and liquid is absorbed. Stir occasionally, cooks in about 30 minutes.
MEXICAN QUINOA
As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.
Provided by Occasional Cooker
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
- Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.
Nutrition Facts : Calories 244 calories, Carbohydrate 38.1 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 986.1 mg, Sugar 2.8 g
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