Total Time
Prep 10 mins
Cook 25 mins

This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa.

Ingredients Nutrition


  1. Drain tomatoes and reserve juice.
  2. Heat oil and saute garlic and onions until translucent.
  3. Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
  4. Add the liquid to the sauteed garlic and onions; bring to a boil.
  5. Stir in the quinoa, pepper, and salt.
  6. Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.
  7. Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.


Most Helpful

This is my first time having Quinoa, and lad I chose this one. Served with recipe#338594 and loved it. I also followed recipe#16399 prior to making it. Was really easy and loved the flavor of the cumin in it, with just the right bite from the chili powder.

Bonnie G #2 January 17, 2013

I really enjoyed this dish! At first I doubted it could be so good since it was so simple .. but it was! The quiona was incredibly flavorful and it had a slight kick but not too spicy at all. I used butter instead of oil, doubled the garlic, and toasted the quiona. It was my main dish so it served two!

DebaRooRoo October 20, 2010

Excellent! A great substitute for Spanish rice. I removed the garlic and onions from the skillet after sauteing and then toasted the quinoa in the same pan. Once the quinoa was toasted I added the garlic and onions back into the skillet and then proceeded with the directions. I did omit the salt. I served it with Recipe #423484 . Thank you for the recipe!

swissms May 05, 2010

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