Spanish Quinoa with Figs and Pimientos
Elevate your vegetarian recipe repertoire with this vibrant Spanish Quinoa with Figs and Pimientos—a dish bursting with bold Mediterranean flavors! Perfectly fluffy quinoa forms the base, infused with smoky paprika, earthy cumin, and a tangy splash of lemon juice. Sweet bites of dried figs harmonize beautifully with the rich, roasted pimientos and juicy cherry tomatoes, creating a delightful mix of textures and tastes. Finished with fresh parsley for a pop of herbal freshness, this easy, one-skillet recipe comes together in just 45 minutes. Whether served as a hearty main course or a flavorful side dish, this nutrient-packed, gluten-free recipe is as versatile as it is delicious. Try it warm or at room temperature for a taste of Spain in every bite!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 cup dried figs, chopped
- 1 cup pimientos (roasted red peppers), diced
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water to remove its natural bitterness. Set aside to drain.
In a medium saucepan, bring 2 cups of water to a boil. Stir in the rinsed quinoa, cover, reduce the heat to low, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until translucent.
Add the minced garlic to the skillet and cook for 1 more minute, stirring frequently, until fragrant.
Sprinkle the smoked paprika and cumin over the onion and garlic, stirring well to coat the vegetables in the spices.
Add the chopped figs, diced pimientos, cherry tomatoes, and vegetable broth to the skillet. Stir to combine and simmer for 5 minutes to allow the flavors to meld.
Stir in the cooked quinoa, salt, and black pepper. Mix well to evenly distribute all ingredients.
Remove the skillet from heat and stir in the chopped parsley and lemon juice for brightness.
Serve warm or at room temperature as a side dish or a satisfying vegetarian main. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3609 mg | 157% | |
| Total Carbohydrate | 247.7 g | 90% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 100.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3385 mg | 72% | |
*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.
