Best Spanish Quinoa Recipes

SPANISH-STYLE QUINOA

Steps:

• Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

SPANISH QUINOA

Steps:

• Drain tomatoes and reserve juice.
• Heat oil and saute garlic and onions until translucent.
• Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
• Add the liquid to the sauteed garlic and onions; bring to a boil.
• Stir in the quinoa, pepper, and salt.
• Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.
• Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.

SPANISH QUINOA WITH OLIVES

Steps:

• Saute 1 small chopped onion and 2 minced garlic cloves in olive oil in a saucepan over medium heat, 5 minutes. Stir in 1 cup quinoa, 1 teaspoon tomato paste and 1/2 teaspoon ground turmeric. Add 1 1/2 cups water and 1 teaspoon kosher salt; bring to a boil. Reduce the heat to low; cover and simmer until tender, 15 minutes. Stir in 3/4 cup each small pimento-stuffed green olives and chopped cilantro.

SPANISH RICE USING QUINOA

Steps:

• Depending on your preference, blend the canned or fresh tomatoes in a blender to remove chunks.
• Add water to tomatoes so you have 1 1/2 cups liquid (tomatoes + water).
• Add well rinsed quinoa, water/tomato mixture and garlic to a sauce pan and heat to boiling.
• Lower heat & simmer for 15-20 minutes until the liquid is absorbed.
• Add remaining ingredients & mix well.
• Salt as needed.

SPANISH-STYLE QUINOA (REPLACEMENT FOR SPANISH RICE) RECIPE - (4.3/5)

Steps:

• Heat oil in a large skillet pan over medium heat. Stir in quinoa, garlic, onion and bell pepper. Cook 5-10 minutes until onion is slightly tender. Stir in water and tomato sauce and season with cumin, chili powder and garlic powder. Bring to a boil and then reduce heat, cover, and simmer until quinoa is tender and liquid is absorbed. Stir occasionally, cooks in about 30 minutes.

SPANISH QUINOA WITH FIGS AND PIMIENTOS

Steps:

• Saute garlic in oil over medium heat. Add quinoa stir for 1 minute to toast quinoa. Deglaze pan with broth.
• Add water, bay leaf, saffron, and salt, stir lightly. Bring to boil. Reduce heat, cover pan and simmer 20 minutes.
• Remove pan from heat. Discard bay leaf. Add peas, figs and pimientos. Cover pan and let sit for 5 minutes. Fluff with a fork.

SPANISH QUINOA

Steps:

• In a sauce pan add quinoa, water, chili powder, onions, olives, chili peppers, cumin, garlic, stewed tomatoes & sea salt.
• Cook over medium heat for 12 minutes, then simmer with lid on sauce pan for until Quinoa has absorbed all the water.
• Put quinoa mixture in a casserole dish and cover with mozzarella cheese.
• Place in oven at 350 degrees until cheese has melted.

SPANISH QUINOA

Steps:

• 1. Prepare all ingredients as specified. 2. Sweat onion in 2 tablespoons extra virgin olive oil. Add bay leaf and season with salt and pepper 3. Add quinoa once onion is tender; add water. Bring to a boil, then turn down to a simmer and cover. Stir every 5 minutes. Cook for about 20 minutes or until tender but not mushy. The quinoa should have a bite but not be crunchy. If the quinoa is still not tender enough, add more water and continue to cook until desired texture is achieved. 4. Once quinoa is cooked and all the water is absorbed, lay out on a sheet tray to cool. 5. Once quinoa is cooled (room temperature is fine), place in a mixing bowl and add the rest of the vegetables, lemon zest, herbs, and half the pumpkin seeds. Dress with the remaining extra virgin olive oil. Add lemon juice in small amounts until desired acidity level has been achieved. Adjust salt and pepper as needed. 6. Transfer quinoa to a serving dish, garnish with the remaining pumpkin seeds, and serve.