Spanish Quinoa Recipe

See full article on my Healthy Edge Blog: http://amberthiel.com/recipes/spanish-quinoa-delicious-easy-sidedish/

Being brought up Mexican-American, Spanish rice was a main food staple in our home. But as I grew older and my eating habits changed, I started making healthier food choices which meant I did not eat Spanish rice as much. I really missed having Spanish rice with my other Mexican foods. Well, I love quinoa and I love Spanish rice so I decided to see if I could make a Spanish quinoa.

In this recipe, I simply replaced the white rice with quinoa and still cooked it the same.

This is a delicious and easy side dish to complete any meal, especially last month’s jicama taco recipe (insert link). My family loves it and I know yours will too! Enjoy!

Did you know the following nutrition facts?

One cup of cooked quinoa has about 40 fewer calories than the same amount of white rice, but the real benefit is in the carbohydrates. White rice has almost 15 times more grams of carbohydrates, and quinoa provides 5 more grams of fiber and double the protein. Quinoa is naturally gluten-free and a rich source of soluble and insoluble dietary fiber.

Ingredients

• 2 tablespoons olive oil

• 1 cup quinoa (rinsed)

• 1/2 cup chopped onions (add more or less as your preference)

• 2 cloves minced garlic

• 1- cup of pureed whole tomatoes

• 1 cup water or chicken stock

• 1 teaspoon dried oregano

• 1 teaspoon fresh or dried cilantro

• ½ teaspoon sea salt

• 1 pinch of pepper

Preparation

Rinse quinoa thoroughly before cooking to remove any powdery residue. Place quinoa in a fine strainer place under running water until it runs clear; drain well.

Instructions

1. In a skillet, heat oil over medium-high heat.

2. Stir in the quinoa, onion and garlic. Sauté until the onion is soft and the quinoa lightly browns (about 5-7 minutes)

3. Stir in the tomato sauce and water (or chicken stock).

4. Stir in all the seasonings and bring to a boil with the lid off.

5. When it comes to a boil, turn heat to low, cover and simmer.

6. Cook for 20-30 minutes or until all liquid is absorbed.

7. Remove from heat, let sit 5 minutes, and then fluff with a fork.

8. Serve as a side dish, on salad or as filler in a burrito.

Tips

• Can replace real tomatoes for organic canned tomato sauce

• Garnish with fresh cilantro and/or sliced green onion

• Can prepare or even cook the day before

• Can cook in a crockpot (I would double the recipe)

• Can double or triple the recipe and freeze