If you haven’t tried quinoa yet, this recipe is a great place to start. The end result is very similar to spanish rice, and while this dish can easily be used as a side, we love to layer it in our taco salads. Leftovers can be used in salads the next day, or as a quick and easy snack served either warm or cold.
Quinoa is a complete protein and has the highest protein content of any grain (almost 20 percent). It is especially high in lysine, an amino acid which is responsible for tissue growth and repair, and contains more fiber than any other grain. The phytonutrients in quinoa provide significant anti-inflammatory benefits. Quinoa is also a good source of a number of essential vitamins and minerals including magnesium, iron, vitamin B2, and manganese.
Quinoa is gluten-free, easy to digest, and is very versatile.
We love the flavor this spanish quinoa adds to our taco salads … I hope you do too.
Prep Time: 10 minutes | Cook Time: 25 minutes | Serves 4-6
1 cup dry quinoa, rinsed and drained
1 onion, diced
3 garlic cloves, minced
1 1/2 cups vegetable broth (low-sodium)
10 ounces crushed tomatoes
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
sea salt and freshly cracked black pepper (to taste)
Place a large sauce pan over medium heat. Add the quinoa, onion and garlic and toast until quinoa is slightly golden and onions and garlic are fragrant, about 4-5 minutes.
Add vegetable broth, crushed tomatoes and seasoning (except salt and pepper) and bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes, until liquid has been absorbed.
Remove from heat, fluff with a fork, and season with salt and crushed black pepper to taste, if desired.