Spanish Quinoa
Elevate your weeknight meals with this vibrant and nutritious Spanish Quinoa recipe, a one-pan wonder bursting with bold flavors and wholesome ingredients. Fluffy quinoa is simmered to perfection and infused with a zesty medley of paprika, cumin, and chili powder, creating a smoky, savory foundation. Complemented by hearty vegetables like bell peppers, onions, and peas, and tied together with a rich tomato sauce and vegetable broth, this dish offers a satisfying and colorful twist on Spanish-inspired cuisine. Perfect as a vegetarian main course or a flavorful side, this quick and easy meal comes together in just 35 minutes, making it ideal for busy nights. Don’t forget a sprinkle of fresh parsley and a squeeze of lemon for a bright, refreshing finish!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 units garlic cloves, minced
- 1 cup tomato sauce
- 1 cup vegetable broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 4 units lemon wedges (optional, for serving)
Instructions
Rinse the quinoa thoroughly under cold water to remove any bitterness.
In a medium pot, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the diced red and green bell peppers, and cook for another 4-5 minutes until the peppers are tender.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Pour in the tomato sauce and vegetable broth. Stir to combine.
Add the paprika, cumin, chili powder, salt, and black pepper. Mix well.
Reduce the heat to medium-low and let the sauce simmer for 5 minutes to allow the flavors to meld.
Stir in the cooked quinoa and frozen peas, ensuring everything is evenly combined. Cook for an additional 2-3 minutes until the peas are heated through.
Taste and adjust the seasoning if needed.
Remove from heat, and garnish with fresh parsley.
Serve hot with lemon wedges on the side for an optional tangy twist.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3325 mg | 145% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 27.4 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1656 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
