Spanish Style Quinoa Recipes

SPANISH QUINOA

Steps:

• Heat the oil in a saucepan over medium-high heat.
• Add the chopped onion.
• Cook the onion for a minute or two or until it starts to soften.
• Add the garlic and cook for another minute or two.
• Stir in the quinoa and blend well. Cook another minute or two while stirring.
• Add the tomato sauce and stir to incorporate well.
• Add the chicken broth and the onion and garlic powders.
• Place a lid on the saucepan and turn the heat to a low simmer.
• Stir about 3 times or so for the first 5 minutes, then leave it alone and let it simmer uninterrupted.
• Cook on low heat for about 15-20 minutes (depending on your stove) or until the liquid is mostly absorbed but it still looks slightly moist on top.
• Remove from heat and set aside for about 15 minutes before fluffing with a fork.

SPANISH STYLE QUINOA

Steps:

• Heat oil in a large frying pan, over medium heat. Add the onion and bell pepper and gently fry for approx. 5 minutes (until the onion has softened and translucent )
• Add the garlic and smoked paprika and fry for a further minute.
• Add the tomatoes, stock and water and bring to a boil.
• Add the quinoa and simmer for 10 minutes (stirring occasionally).
• Stir through the peas and place the prawns (shrimp) on top of the quinoa. Simmer for a further 10 minutes.
• Cover with a lid and allow to sit for 5 minutes.
• Add the juice of one lemon, stir and serve.

SPANISH QUINOA

Steps:

• Heat the oil in a small saucepan. Add the onion and saute until tender and golden brown.
• Add the quinoa, salsa and broth and stir to combine. Bring the mixture to a boil, cover and reduce to simmer for 20 minutes.
• Remove from the heat, fluff and allow to sit for 5 minutes, then serve.

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-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

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.