Spanish Quinoa and Wild rice Recipe

Name: Spanish Quinoa and Wild rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa; 1 cup wild rice; 4 cup boiling water; 2 tbsp olive oil, extra virgin; 1 can 15 oz. Tomato Sauce; 2 tbsp minced garlic; 1/2 each onion, chopped small; 1/2 each Green pepper chopped small; 1/4 cup diced jalepeno, reserve juice; 2 tbsp chili powder; 1 tbsp garlic salt; 1 tsp garlic powder; 1 dash black pepper

Servings: persons

1 cup Quinoa
1 cup wild rice
4 cup boiling water
2 tbsp olive oil, extra virgin
1 can 15 oz. Tomato Sauce
2 tbsp minced garlic
1/2 each onion, chopped small
1/2 each Green pepper chopped small
1/4 cup diced jalepeno, reserve juice
2 tbsp chili powder
1 tbsp garlic salt
1 tsp garlic powder
1 dash black pepper

1
Bring 2 cups of water and 1 tablespoon olive oil to boil, add wild rice boil for 2 mins, reduce to simmer and cover for 45 mins.
2
Drain remaining water.
3
In another pot heat 1 tablespoon olive oil and add minced garlic and quinoa, brown for 2 mins and add 2 cups water.
4
Boil for 1 minute and reduce to simmer and cover for 15 mins or until most of water has absorbed
5
Chop onion, green pepper and jalapeno small
6
Add tomato sauce, green pepper,onion,jalepeno, spices, wild rice and 3 tablespoons jalapeno juice to quinoa.
7
Mix well cover and simmer 10 mins or until most of liqued is absorbed.
8
Enjoy!

2408

kcal

Calories

248

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 13 ingredients. The key ingredients include: 1 cup Quinoa, 1 cup wild rice, 4 cup boiling water, 2 tbsp olive oil, extra virgin, and more.

Yes, Spanish Quinoa and Wild rice falls under the Soups & Stews 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 and Wild rice

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