Spanish Quinoa Recipe

Introduction

Spanish quinoa is a flavorful and nutritious twist on the classic grain, combining aromatic onions, garlic, and tomato sauce with fluffy quinoa. This simple dish makes a perfect side or a light meal, bursting with vibrant, comforting flavors.

Ingredients

• 1 cup white quinoa (rinsed well for a good minute in a strainer before cooking)
• 1 whole yellow or brown onion, finely chopped (don’t use sweet onion)
• 1 garlic clove, minced
• 4 tablespoons oil (olive oil, avocado oil or canola oil)
• 1/4 cup low-sodium tomato sauce (roughly about 1/2 of an 8 ounce can)
• 2 cups low-sodium chicken broth (one 14.5 ounce can)
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder

Instructions

1. Step 1: Heat the oil in a saucepan over medium-high heat.
2. Step 2: Add the chopped onion and cook for a minute or two until it starts to soften.
3. Step 3: Add the minced garlic and cook for another minute or two.
4. Step 4: Stir in the rinsed quinoa and blend well. Cook for another minute or two while stirring.
5. Step 5: Add the tomato sauce and stir to incorporate it evenly.
6. Step 6: Pour in the chicken broth along with the onion powder and garlic powder.
7. Step 7: Place a lid on the saucepan and reduce the heat to a low simmer.
8. Step 8: Stir about three times during the first five minutes, then let it simmer undisturbed.
9. Step 9: Cook on low heat for 15-20 minutes, or until most of the liquid has been absorbed and the quinoa looks slightly moist on top.
10. Step 10: Remove from heat and let it sit, covered, for about 15 minutes before fluffing gently with a fork.

Tips & Variations

• For a vegetarian version, substitute the chicken broth with vegetable broth.
• Add diced bell peppers or jalapeños along with the onion for extra flavor and color.
• Try stirring in fresh cilantro or a squeeze of lime juice just before serving to brighten the dish.
• Make sure to rinse quinoa well to remove its natural bitterness before cooking.

Storage

Store leftover Spanish quinoa in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red quinoa instead of white quinoa?

Yes, you can substitute red quinoa for white quinoa, but note that red quinoa has a slightly earthier flavor and firmer texture.

Is it necessary to rinse quinoa before cooking?

Rinsing quinoa is recommended to remove its natural coating called saponin, which can taste bitter or soapy if not washed off.

Spanish Quinoa Recipe

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★★★★★

4.9 from 85 reviews

A flavorful and healthy Spanish Quinoa recipe featuring white quinoa cooked with onion, garlic, tomato sauce, and chicken broth, delivering a vibrant, slightly moist grain dish perfect as a side or light meal.

• Author: Tim
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Spanish
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Quinoa Base

• 1 cup white quinoa (rinsed well for a good minute in a strainer before cooking)

Vegetables and Aromatics

• 1 whole yellow or brown onion, finely chopped (do not use sweet onion)
• 1 garlic clove, minced

Liquids and Sauces

• 4 tablespoons oil (olive oil, avocado oil, or canola oil)
• 1/4 cup low-sodium tomato sauce (roughly 1/2 of an 8-ounce can)
• 2 cups low-sodium chicken broth (one 14.5-ounce can)

Spices

• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder

Instructions

1. Heat the oil: Place a saucepan over medium-high heat and add 4 tablespoons of your choice of oil (olive, avocado, or canola). Allow the oil to warm up before adding other ingredients.
2. Cook the onion: Add the finely chopped yellow or brown onion to the heated oil. Cook for 1-2 minutes until the onion begins to soften but is not fully translucent.
3. Add garlic: Stir in the minced garlic clove and cook for an additional 1-2 minutes, allowing the garlic to release its aroma without burning.
4. Toast the quinoa: Stir in the rinsed white quinoa thoroughly with the onion and garlic mixture. Cook for another 1-2 minutes while stirring frequently to lightly toast the quinoa for enhanced flavor.
5. Add tomato sauce: Pour in 1/4 cup of low-sodium tomato sauce and stir well to combine with the quinoa and aromatics evenly.
6. Add liquids and spices: Pour in 2 cups of low-sodium chicken broth along with 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder. Stir to incorporate all components fully.
7. Simmer covered: Cover the saucepan with a lid and reduce the heat to low to maintain a gentle simmer. Stir about 3 times during the first 5 minutes to prevent sticking and then leave it undisturbed.
8. Cook until liquid absorbed: Continue to cook on low heat for 15-20 minutes or until most of the liquid is absorbed and the quinoa appears slightly moist on top but not watery.
9. Rest the quinoa: Remove the saucepan from the heat and let it sit covered for about 15 minutes to allow steaming and fluffing.
10. Fluff and serve: Fluff the quinoa gently with a fork to separate the grains before serving or storing.
11. Store leftovers: Store any leftovers in an airtight container in the refrigerator, where they will keep well for up to 5 days.

Notes

• Rinse quinoa thoroughly to remove bitter saponins and improve texture before cooking.
• Do not use sweet onions; yellow or brown onions provide better savory flavor.
• Use low-sodium broth and tomato sauce to control salt levels and make it healthier.
• If a vegetarian or vegan version is desired, substitute chicken broth with vegetable broth.
• This quinoa dish pairs well as a side with grilled meats, seafood, or roasted vegetables.
• Leftover quinoa can be reheated with a splash of water or broth to regain moisture.

Keywords: Spanish quinoa, quinoa side dish, healthy quinoa recipe, low sodium quinoa, easy quinoa recipe