Spanish Quinoa Recipe

Name: Spanish Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa Or Rice; 2 cups Water; 1/2 Tablespoons Olive Oil; 1/4 cups Diced Onion; 1/4 cups Diced Bell Pepper; 2 Tablespoons Jalapeno Pepper, Diced; 1 clove Garlic, Minced; 3/4 cups Tomato Sauce; 1/4 teaspoons Paprika; 1/4 teaspoons Chili Powder; 2 whole Roma Tomatoes Seeded And Chopped; Salt And Pepper, to taste

Servings: persons

1 cup Quinoa Or Rice
2 cups Water
1/2 Tablespoons Olive Oil
1/4 cups Diced Onion
1/4 cups Diced Bell Pepper
2 Tablespoons Jalapeno Pepper, Diced
1 clove Garlic, Minced
3/4 cups Tomato Sauce
1/4 teaspoons Paprika
1/4 teaspoons Chili Powder
2 whole Roma Tomatoes Seeded And Chopped
Salt And Pepper, to taste

1
To cook quinoa: In a medium size pot add quinoa and water, cook on medium heat until water starts to boil, cover the pot and simmer for 10 to 15 minutes until water is evaporated and quinoa is translucent. Remove from heat and fluff with a fork when done
2
Meanwhile, heat oil in a skillet over medium heat. Add onion, peppers and garlic and cook for 5 minutes.
3
Add tomato sauce, paprika and chili powder. Cook for 2 minutes.
4
Add cooked quinoa. Slowly add tomatoes, mix well until all the quinoa is covered in sauce. Add salt and pepper to taste.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Quinoa Or Rice, 2 cups Water, 1/2 Tablespoons Olive Oil, 1/4 cups Diced Onion, and more.

Yes, Spanish Quinoa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Quinoa

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