Spanishquinoawithfigsandpimientos Recipes

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SPANISH QUINOA



Spanish Quinoa image

This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 1/2 ounce) can diced tomatoes with green chilies
1 tablespoon olive oil
1 medium onion, diced
water
1 garlic clove, minced
1/2 cup quinoa, washed and drained
1 teaspoon chili powder
1 teaspoon cumin

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 FIGS AND PIMIENTOS



Spanish Quinoa With Figs and Pimientos image

I love the nutty flavor of quinoa. This is so good and healthy for you. Remember when using quinoa you have to rinse, rinse, rinse.

Provided by Samantha in Ut

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
1 tablespoon olive oil
2/3 cup uncooked quinoa
1/4 cup chicken broth, low sodium
1 cup water
1 bay leaf
1 teaspoon saffron thread
1 teaspoon kosher salt
1 cup frozen peas
1/4 cup diced dried fig
2 tablespoons pimientos, jarred chopped, drained

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.

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