Spanish Quinoa
A vibrant and nutritious dish that combines quinoa with traditional Spanish ingredients, perfect as a main course or side dish.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed under cold water
- 2 cups vegetable broth Can substitute with water if desired
- 1 medium bell pepper, diced Any color preferred
- 1 small onion, diced
- 3 cloves garlic, minced
- 14.5 ounces can diced tomatoes, undrained
- 1 cup corn Fresh, frozen, or canned
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt Adjust to taste
- 1/4 teaspoon black pepper Adjust to taste
- 1 tablespoon olive oil For sautéing
- to taste Fresh parsley or cilantro, for garnish
- to taste Lemon wedges, for serving
Instructions
Preparation
- Rinse the quinoa under cold water to remove its natural coating, which can have a bitter taste. Drain well.
Cooking
- In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables soften.
- Add the minced garlic, and cook for an additional minute until fragrant.
- Stir in the quinoa, vegetable broth, diced tomatoes (with their juices), corn, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa absorbs the liquid and is fluffy.
- Turn off the heat and let it sit for about 5 minutes before fluffing with a fork.
Serving
- Serve warm, garnished with fresh parsley or cilantro and lemon wedges.
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Notes
Allowing the dish to rest after cooking helps the flavors meld together beautifully. Feel free to customize with your favorite vegetables or proteins.