Spanish-Style Quinoa Recipe -
Spanish-Style Quinoa Recipe
  • READY IN 1 hr

Spanish-Style Quinoa

Recipe by  

"This quinoa dish is a delicious and higher protein alternative to Spanish rice. This is a nice side dish to a Mexican meal, or it can be used as a filling in burritos. I like my food on the less-salty side, so you may have to adjust the seasonings to your taste."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2011

I am the author of this recipe. My kids love this dish, and I created it with their young palates in mind... if you're cooking for adults, definitely kick up the spice!! I most recently made this dish as a stuffing for stuffed peppers. I had some salsa I needed to use, so added it while the quinoa was simmering. To bake the peppers, (I only stuffed 3) I stood them in a loaf pan, added condensed tomato soup to the bottom of the pan, and covered with foil, baked at 375 for about a half hour, uncovered and sprinkled with cheese, returned to the oven for a minute, and served with black beans.

Most Helpful Critical Review
Jan 17, 2012

The recipe was good, but I added black beans, a bit of salsa, and used it to stuff peppers. Those changes helped, it would have been slightly bland otherwise.

Oct 01, 2009

Love this recipe! I double or triple the spices because it seemed bland the first time I made it. I also love to add a can of black beans (rinsed) and a can of no salt added corn for a heartier version. I add the beans and corn about 3-5 minutes before the quinoa is done. Great with some fajita veggies and salsa all wrapped up in a whole wheat tortilla!

May 03, 2008

This was fantastic. It is a clever take on traditional Spanish rice. I used canned tomatoes instead of tomato sauce to give it a little more of appeal.

Aug 10, 2009

Great recipe. They're delicious stuffed in green peppers. I boil the peppers for 5 or so minutes first to soften them, then add the quinoa mixture and put back in the oven to melt with pepper jack cheese. In the mixture I used 1/2 of a red bell pepper and a can of tomatoes in lieu of the sauce, but make sure you add less water (or we used veggie broth) to account for the water thats cooked off from the tomatoes. A few things: I agree with others on increasing the spices a bit. And for me this recipe always takes longer than the stated prep/cook time. Takes a little over an hour or more from start to finish.

Jan 03, 2011

My sister and I really enjoy this recipe. The only thing I do differently is add less liquid as the first time around it was a little too mushy and we add more spices. This recipe is a keeper and will be making many times this new year.

Apr 06, 2009

My favorite quinoa recipe so far. I increased the spice a bit, and added some salt at the end, and it really hit the spot!

Oct 05, 2008

This has proved to be an extremely versitile dish. I initially prepared this dish as a side dish for tacos. We thought it a bit bland as a stand-alone and I was a little disappointed. I had plenty leftover, showever, so I've used it as a substitute for rice in several other Mexican dishes from walking tacos to chile rellenos to stuffed peppers. It has gone over VERY well! While I wouldn't make this again as a stand-alone side dish, I will definitely make it again for a rice substitute in just about any other dish.


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  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.9 g
  • 7%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 154 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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