Spanish-Style Quinoa

4.5
(219)

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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Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
8
Yield:
4 cups

Ingredients

  • 2 tablespoons vegetable oil

  • 1 cup uncooked quinoa

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 small green bell pepper, chopped

  • 1 (8 ounce) can tomato sauce

  • 2 ½ cups water

  • 1 teaspoon chili powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon ground cumin

Directions

  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.

Nutrition Facts (per serving)

126 Calories
5g Fat
18g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 126
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 155mg 7%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 4g
Vitamin C 11mg 55%
Calcium 24mg 2%
Iron 1mg 8%
Potassium 262mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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