Spanish Quinoa
Transform your dinner routine with our easy, one-pot Spanish quinoa recipe! Ideal as a flavorful side dish, pair it effortlessly with your favorite plant-based Mexican feasts, from vegan tacos, vegan burritos, or even vegan Mexican lasagna.
Spanish-style quinoa is easy to make, and it’s also gluten-free and very nutritious (hello, plant-based protein!).
While quinoa is undeniably celebrated as a side dish, I find its true magic shines when added to main meals. From adding plant-based proteins to salads to elevating the humble baked potato, it’s a staple in my culinary journey.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Olive oil — You can cook the onions in olive oil, canola oil, or substitute 1/4 cup of water for an oil-free recipe.
- Onion — Use either a white or yellow onion.
- Bell Peppers — Choose a red, yellow, or green bell pepper. I find the red and yellow bell peppers have a milder flavor.
- Garlic — You’ll need 3 cloves of garlic.
- Quinoa — Use tricolor or white quinoa. I find red quinoa cooks differently and may not be optimal for this recipe.
- Vegetable broth — Be sure to use a high-quality vegetable broth.
- Salsa — Use mild or spicy salsa, depending on your preferences.
- Dried Oregano — This herb adds lots of flavor to the finished dish.
Using the best quinoa
Quinoa comes in various types, with three main ones being white, red, and tri-color. White quinoa is light and fluffy, while red offers a nuttier crunch. Tri-color, my top pick, blends the best of all three for a delightful mix of flavors and textures.
What Makes This Recipe Shine?
- Toasting quinoa in olive oil brings out its naturally nutty flavor
- Adding salsa creates a distinctive south-of-the-border aroma and essence.
- Garnishing with fresh herbs adds flavor and a variety of colors.
Storage Tips
Store this in an airtight container in the fridge for up to 5 days. It can be frozen in a freezer-safe container for up to 2 months.
Spanish Quinoa Stuffed Peppers
Love easy quinoa recipes? Try this Spanish quinoa for plant-based stuffed peppers:
- Main Meal Dish: Use the quinoa mixture to stuff roasted bell peppers, top with vegan cheddar, and bake at 350°F/175°C for 45-50 minutes.
- Appetizer: Halve mini bell peppers, stuff with quinoa, add vegan cheese shreds, and bake at 350°F/175°C for 15-20 minutes
More Vegan Mexican Recipes
If you love this quinoa Spanish rice, you should for these amazing vegan Mexican recipes:
That’s it for this Spanish quinoa recipe. Enjoy!
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Spanish Quinoa
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 3 cloves garlic, peeled and minced
- ½ cup chopped bell pepper
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chunky salsa (see notes)
- 1 teaspoon dried oregano
- Garnish: add fresh chopped herbs like cilantro or parsley
Instructions
- Cook oil in a saucepan over medium heat. Once the oil is shimmering, add the onions and bell peppers and cook until tender, 3 to 5 minutes. Add garlic and quinoa and cook for 3 to 5 minutes, stirring regularly. The quinoa should start to turn golden brown.
- Stir in the vegetable broth, salsa and oregano. Turn the heat up to medium-high and bring it to a boil. Then reduce the heat to a simmer (low boil) and cook for 20 to 25 minutes, until the quinoa is tender.
- Let the quinoa sit in the pan for 10 to 15 minutes after it's done. Then fluffy with a fork and serve. Add salt and pepper to taste.
- Serve with chopped herbs on top.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2021.
Does this need to be served warm?
Hi Mandy! I serve it warm as a side dish with my plant-based Mexican meals. I also like to serve it cold as a topping on my impromptu taco salads!