Spanish-Style Quinoa

Prep Time
Cook Time
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 recipe yields 4 servings


  • 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 & Variations

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.


(5 May 2016)