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My review
Spanish-Style Quinoa
Momi
"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."
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Ingredients
1 h servings 126 calsOriginal recipe yields 8 servings (4 cups)
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Directions
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- 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
Per Serving: 126 calories; 4.9 g fat; 17.5 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 154 mg sodium. Full nutrition
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Reviews
Read all reviews 145208 Ratings
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Most helpful positive review
8/29/2008
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...
Most helpful critical review
1/17/2012
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.
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8/29/2008
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...
9/30/2009
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 ...
5/3/2008
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.
8/8/2009
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 ja...
1/1/2011
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 an...
4/5/2009
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!
9/14/2008
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 p...
6/16/2008
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 want...