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A bowl of Spanish quinoa sits in front of two tomatoes.
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Spanish Quinoa

This Spanish Quinoa is a delicious recipe with less than 10 ingredients, so it's easy to make and even easier to eat. Serve with your favorite Mexican dish. You can also use it in burritos or added as toppings to salads, baked potatoes, and more.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 153kcal

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

  • Heat 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.

Notes

Choose either mild, medium or spicy salsa based on your preference for heat. If you don't have salsa you can substitute 1 cup of drained diced tomatoes.

Nutrition

Calories: 153kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 374mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 613IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 2mg