Healthy Spanish Quinoa

Meal planning is key in our house- it saves us money and not to mention time during the busy week when I don’t have to think about what is for dinner. Every now and then, my meal planning falls a bit short and I forget something. This recipe came from one of those mistakes.


I planned for fish tacos with mango salsa, sounds great right? Well when I realized I didn’t have any tortillas, chips or beans to accompany the tacos I planned, I was scrambling to come up with a side to serve with the fish and mango salsa. The first thing that came to mind was Spanish rice. So I checked the pantry- no rice! But, I had quinoa….yeah this will work!

After a quick Pinterest search and much frustration, I realized I only had a couple of ingredients that each of the recipes was calling for. So I mixed about three different recipes and came up with my own variation…and it turned out surprisingly well!


This recipe made quite a bit, so I have since eaten it for a few days in a couple of different forms: plain as a side, and in a bowl with black beans, avocado and sour cream. Both were fantastic! Check out the recipe below and let us know if you give this one a whirl!



Healthy Spanish Quinoa
Prep time
Cook time
Total time
Serves: 4 cups
  • 1 cup uncooked quinoa- prepared according to package instructions
  • ½ cup diced onion
  • 3 garlic cloves
  • ¾ cup canned tomato sauce
  • ½ can diced tomatoes, drained
  • ¾ tsp chili powder
  • ¾ tsp paprika
  • salt and pepper to taste
  1. Prepare quinoa according to package instructions. Set aside.
  2. While quinoa is cooking, heat 1 tbsp olive oil in a skillet on medium heat.
  3. Add garlic and onion, and cook for about 5 minutes or until translucent
  4. Add tomato sauce, paprika and chili powder, cook for 2 minutes
  5. Add in cooked quinoa and mix well.
  6. Fold in diced tomatoes
  7. Season with salt and pepper.
  8. Allow to set on low heat for ~10 minutes to thicken.


Spanish quinoa collage



Related Posts Plugin for WordPress, Blogger...
Share:Share on FacebookTweet about this on TwitterGoogle+Pin on PinterestEmail to someone

Speak Your Mind


Rate this recipe: