Rating: 4.47 stars
217 Ratings
  • 5 star values: 130
  • 4 star values: 69
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 3

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.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

126 calories; protein 3.7g; carbohydrates 17.5g; fat 4.9g; sodium 154.5mg. Full Nutrition
Advertisement

Reviews (151)

Most helpful positive review

Rating: 5 stars
09/22/2011
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 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. Read More
(179)

Most helpful critical review

Rating: 3 stars
01/17/2012
The recipe was good but I added black beans a bit of salsa and used it to stuff peppers. Those changes helped it would have been slightly bland otherwise. Read More
(5)
217 Ratings
  • 5 star values: 130
  • 4 star values: 69
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
09/21/2011
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 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. Read More
(179)
Rating: 5 stars
10/01/2009
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 version. 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! Read More
(131)
Rating: 5 stars
05/03/2008
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. Read More
(94)
Advertisement
Rating: 4 stars
08/10/2009
Great recipe. They're delicious stuffed in green peppers. I boil the peppers for 5 or so minutes first to soften them then add the quinoa mixture and put back in the oven to melt with pepper jack cheese. In the mixture I used 1/2 of a red bell pepper and a can of tomatoes in lieu of the sauce but make sure you add less water (or we used veggie broth) to account for the water thats cooked off from the tomatoes. A few things: I agree with others on increasing the spices a bit. And for me this recipe always takes longer than the stated prep/cook time. Takes a little over an hour or more from start to finish. Read More
(47)
Rating: 5 stars
01/03/2011
My sister and I really enjoy this recipe. The only thing I do differently is add less liquid as the first time around it was a little too mushy and we add more spices. This recipe is a keeper and will be making many times this new year. Read More
(39)
Rating: 5 stars
04/06/2009
My favorite quinoa recipe so far. I increased the spice a bit and added some salt at the end and it really hit the spot! Read More
(23)
Advertisement
Rating: 5 stars
09/07/2008
This is SO good! I don't typically like Spanish rice -- it's often too dry. This turned out moist and PERFECT. I served it with Southwestern Pork Chops. Even my 2 year old ate it -- and wanted more! I halved the recipe but I think 3/4 would have been perfect for our family of 4. eta: I tried this with couscous tonight instead of quinoa. The only difference was adding the couscous last and reducing the water to 1 1/2 c. It only needed to cook covered for about 5 minutes. It was just as tasty but took a fraction of the time! Read More
(19)
Rating: 4 stars
10/05/2008
This has proved to be an extremely versitile dish. I initially prepared this dish as a side dish for tacos. We thought it a bit bland as a stand-alone and I was a little disappointed. I had plenty leftover showever so I've used it as a substitute for rice in several other Mexican dishes from walking tacos to chile rellenos to stuffed peppers. It has gone over VERY well! While I wouldn't make this again as a stand-alone side dish I will definitely make it again for a rice substitute in just about any other dish. Read More
(19)
Rating: 5 stars
06/01/2009
Very good I used vegetable broth instead of water everyone loved it even my picky MIL!:) Read More
(17)
Rating: 3 stars
01/17/2012
The recipe was good but I added black beans a bit of salsa and used it to stuff peppers. Those changes helped it would have been slightly bland otherwise. Read More
(5)