Spanish rice can be substituted with this delicious and higher-protein quinoa dish. This makes a tasty side dish for a Mexican supper or can be used as a burrito filler. You might need to tweak the seasonings to your taste because I prefer my cuisine to be on the milder side when it comes to salt.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- 2 tablespoons vegetable oil
- 1 cup uncooked quinoa
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 small green bell pepper, chopped
- 1 (8 ounce) can tomato sauce
- 2 ½ cups water
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
Instructions
- 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.
Reviews
It’s really good, but I added Himalayan pink salt and freshly ground pepper to taste. It’s bland without those two ingredients.
I made Spanish styled quinoa and roasted chicken. Both recipes I found on thid site and both are favorites. Love the flavor.
Turned out great. First time making quinoa. Doubled the recipe (2C quinoa) so I can eat it for a few days and used 4 tsp chili instead of 2 tsp and 1tsp other spices where it called for 1/4 tsp since the reviews said it was bland. Also used two 15 oz cans of tomato sauce and only 1C of water for flavor and added more onion and 2 jalapeños. I only eat plants and this was very hearty, which I loved. Put it in a bowl with pinto beans, Fage as the sour cream substitute, fresh cilantro, and jalapeño flavored Tabasco. I’m stuffed!
Easy to make and tasty
Loved this- ate with chicken and shrimp fajitas
I added in carrots instrad of green bell pepper, cajun powder instead of chilli powder and I didn’t add any garlic powder. This is delicious. Thanks for the recipe!
Tasted wonderful!! Full of flavor. This went perfectly with beans, avocado and a little cheese.
Love this side dish! I’ve made it time and time again and it never fails. It can work even when the ratio of tomato to water isn’t perfect. I’ve used Ragu pasta sauce with a few cut up fresh tomatoes instead of canned diced tomato before and it’s turned out pretty much the same, just a tad sweeter. Make up for the sweetness by adding some extra cumin. Since quinoa is chock-ful of protien, I don’t feel guilty eating potatoes alongside this dish
I used olive oil instead of vegetable oil, and added turmeric to it. Turned out great!
I thought this recipe was really good! I added one can of black beans. I always sub water for broth of some short (veggie, beef, or chicken) for all my quinoa dishes. It just makes it a little more flavorful. It paired really well with the shrimp tacos I made. I’m anxious to see how it “reheats”.
I had to omit the garlic due to an allergy, but otherwise followed this recipe. I am not a fan, but I’ve never been a fan of Mexican rice either, so I suppose that’s no real surprise. If you like Mexican rice, you’ll like this one; it is very similar.
I had to omit the garlic due to an allergy, but otherwise followed this recipe. I am not a fan, but I’ve never been a fan of Mexican rice either, so I suppose that’s no real surprise. If you like Mexican rice, you’ll like this one; it is very similar.
This was awesome! I did make some of the same changes as others, to make is less bland. Used Rotel Tomatoes and diced tomatoes instead tomato sauce and also used chicken broth instead of water. Turned out fantastic! I will probably try adding ground turkey in the future, too. Thank you!
I love this dish. It’s so flavorful that I don’t miss that it’s not rice. The shocker…even my plain joe hubby likes it. I’ve made it a few times. It’s a keeper!
Substituted a seeded jalapeño and three small peppers, yellow, red, orange for the green pepper. Also spiced it up by using ancho chilie powder. Used it to stuff 3 green peppers. Came out great.
Made it exactly like the recipe said. I can’t eat enough of this. I’ve made it a number of times.
What an excellent side dish for our Mexican fiesta dinner! With a few personal changes (1/2 of a 14 oz. can of petite diced tomatoes instead of tomato sauce; substituted red bell pepper for the green; only 1/8 tsp. cumin; only 2 cups of water, and addition of 1 tsp. kosher salt) it was perfect for us. A definite winner for this family!
Made this tonight to have with soft tacos. Had to use a chunky medium salsa as I didn’t have jalapenos. Left out the tomato sauce. Very delicious. I also used up some chicken stock I had in the fridge instead of the water, used 1 1/2 cups. Bumped up the spices as suggested by the author. Thanks for the recipe!
I made this exactly the way the recipe said to. It was great wouldn’t change a thing and I love the spice!
I rinsed the quinoa first and drained it before cooking it. It turned out really good, I would just try to add a little bit less water next time.
This I very flavorful. Excellent side dish . Will make again”