Spanish Quinoa

"This is the recipe that got me to like quinoa! It's really simple and tasty. Toasting the quinoa before cooking, gives it a really rich and nutty flavor. Don't skip that part! This recipe was developed by Sarah Matheny for her cookbook, "Peas and Thank You"."
 
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Ready In:
35mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • In a large saucepan over medium heat, add the quinoa and toast until the grains are slightly golden brown, about 4 to 5 minutes.
  • Add onion, broth, tomato sauce and chili powder and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes.
  • Remove from the heat and fluff with a fork. Season with salt and pepper before serving.

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Reviews

  1. I made this for dinner last evening and I loved it with a poached egg on top and a drizzle of Franks Red Hot Sauce (I love that stuff!). A hot side salad of broccoli and cauliflower with herb vinaigrette completed a lovely meal for a very chilly fall evening.
     
  2. This was my first time cooking quinoa. We all liked the texture but I found the flavor to be a bit one note. If I made this again I would saute the onion, add garlic and cumin and reduce the chili powder a bit.
     
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RECIPE SUBMITTED BY

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
 
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