Spanish-Style Quinoa

10m
Prep Time
25m
Cook Time
35m
Ready In


"This is the recipe that got me to like quinoa! It's really simple and tasty. Toasting the quinoa before cooking, gives it a really rich and nutty flavor. Don't skip that part! This recipe was developed by Sarah Matheny for her cookbook, "Peas and Thank You"."

Original is 4 servings

Nutritional

  • Serving Size: 1 (202 g)
  • Calories 177.4
  • Total Fat - 2.8 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 655.1 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 4.1 g
  • Sugars - 2.8 g
  • Protein - 6.7 g
  • Calcium - 30.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large saucepan over medium heat, add the quinoa and toast until the grains are slightly golden brown, about 4 to 5 minutes.

Step 2

Add onion, broth, tomato sauce and chili powder and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes.

Step 3

Remove from the heat and fluff with a fork. Season with salt and pepper before serving.

Tips


No special items needed.

1 Reviews

Smells Like Salad

We served this tasty side dish with tacos on Taco Tuesday. I also rinse quinoa well and always toast it first. The chili powder was replaced with Spanish smoked paprika and I finely minced the onion (to hide them or else the daughter would have refused to eaten the quinoa.) I used tri-colored quinoa and garnished with fresh cilantro. Roasted tomato sauce for added flavor and depth. Made for the First Time Tag game.

4.0

(5 May 2016)

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