Spanish quinoa is a delicious and healthy alternative to Spanish rice which is made with refined white rice. This protein-packed recipe is quick, easy, and is made in one pot. A perfect side dish on Taco Tuesday or a great addition to burritos or burrito bowls.

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I’ve been making Spanish rice for YEARS. My mother made the BEST Spanish rice and she taught me how to make it right before Tom and I got married. My mom learned how to make it from Mrs. Perez, who was a neighbor and also happened to be my Aunt Mary Kay’s mother-in-law.
Mrs. Perez came over to our house every Christmas morning with homemade tamales, her incredible Spanish rice, and two types of salsa. To this day I crave that meal every Christmas morning!
I’ve tried to make Spanish rice using brown rice instead of white rice, but the texture is just not right. Recently, I decided to experiment using quinoa instead of white rice.
Quinoa is high in protein, fiber, and iron and is a whole grain and, as it turns out, it is DELICIOUS when I add the ingredients found in my favorite Spanish rice recipe! All of the flavors I love without using refined white rice. Perfect as a side dish with tacos or enchiladas or in a burrito bowl with my slow cooker refried beans.

Spanish Quinoa
Spanish quinoa is a delicious and healthy alternative to Spanish rice which is made with refined white rice. This protein-packed recipe is quick, easy, and is made in one pot. A perfect side dish on Taco Tuesday or a great addition to burritos and burrito bowls.
Ingredients
- 1 tbsp olive oil
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 3 cloves garlic, minced
- 1 cup quinoa
- 1 8 oz can tomato sauce
- 1 1/2 cups chicken or vegetable broth
- 1/2 tsp garlic powder
- fresh cilantro chopped for garnish
Instructions
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Heat olive oil in saucepan over medium-high heat. Add onion and green pepper and saute for 2-3 minutes. Add garlic and continue sauteing another 2-3 minutes until tender.
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Stir in quinoa, tomato sauce, broth, and garlic powder. Bring to a boil.
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Once boiling, reduce heat to a simmer and cover. Simmer 20 minutes or until all liquid is absorbed. Fluff with fork and serve.
Recipe Notes
We recommend using organic ingredients whenever possible.
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