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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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/spanish-quinoa-recipe/