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Spanish-Style Quinoa


"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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1 h servings 126 cals
Original recipe yields 8 servings (4 cups)


  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 142
  1. 205 Ratings

Most helpful positive review

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 thi...

Most helpful critical review

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.

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Most positive
Least positive

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 thi...

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 ...

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.

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 ja...

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 an...

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!

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 p...

This is SO good! I don't typically like Spanish rice -- it's often too dry. This turned out moist and PERFECT. I served it with Southwestern Pork Chops. Even my 2 year old ate it -- and want...

Very good, I used vegetable broth instead of water, everyone loved it even my picky MIL! :)