Vegetarian Quinoa Recipe: Spanish Quinoa

Variation On Spanish Rice In Mexican restaurants...But So Much Better!

Todd Grimes sent this Spanish Quinoa recipe. Although we made a few minor changes and additions, Todd's proportions and directions made perfect sense. Thanks, Todd!

Although classed as a grain, quinoa (keen-wah) is technically an herb. It's perishable because of its oil content, and should be stored in the fridge.

Quinoa is light, delicious, high protein, easy to cook. It can be used in place of rice, bulgar, or couscous. More quinoa info & tips

Serves Six: Use a sturdy pot with a good fitting lid. Prep time approx. 35 min.

Ingredients:

• 2 c quinoa, rinsed and drained
• 1 - 2 Tbsp cooking oil
• 2 garlic cloves, peeled and minced
• 1 medium sized onion, chopped
• OR: 1 bunch green onions, chopped (white part)
• 1/2 - 1 tsp chili powder or paprika
• Optional: 1/2 tsp ground cumin
• Optional: 1/2 tsp oregano
• Optional: 1/2 cup frozen peas
• Optional: 1/4 cup sliced olives
• Optional: pinch cayenne
• 1 - 8 oz. can of tomato sauce
• 1 3/4 cups vegetable broth
• Pepper and salt to taste
• Chopped fresh cilantro or parsley leaves to garnish

Directions:

1. Sauté the onion over medium heat until onion starts to become translucent
2. Add the garlic to the onion and sauté a few more minutes until the onion is translucent and garlic is turning golden
3. Add optional pinch of cayenne or chili powder
4. Add quinoa and stir constantly for 3 - 4 minutes
5. Add tomato sauce and vegetable broth stirring occasionally until mixture begins to boil
6. Add salt if needed - veggie broth and tomato sauce may already be salted
7. Cover and reduce heat to simmer for 20 minutes
8. Turn heat off and let sit for 5 - 10 minutes
9. Fluff with a fork and serve garnished with cilantro