Spanish Rice Using Quinoa
Elevate your meal prep with this vibrant and nutrient-packed Spanish Rice Using Quinoa—a wholesome twist on a classic dish! This recipe swaps traditional rice for quinoa, creating a protein-rich, gluten-free base infused with bold, smoky flavors from cumin, smoked paprika, and chili powder. Fresh vegetables like red bell pepper, onions, and peas add bursts of color and texture, while juicy canned tomatoes and a hint of tomato paste create the perfect saucy consistency. Simple to prepare in under 35 minutes, this one-skillet wonder is ideal for busy weeknights or as a flavorful side dish to complement your favorite Mexican-inspired recipes. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish. Perfect for meal preppers, vegetarians, and anyone looking for a healthier spin on Spanish rice!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water or low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 14-ounce can canned diced tomatoes (with juices)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Rinse the quinoa thoroughly under cold water to remove any bitterness, then drain.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid 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 until softened and translucent.
Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes.
Add the canned diced tomatoes (with their juices) and tomato paste, stirring well to combine.
Season the mixture with ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir to evenly distribute the spices.
Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld together.
Stir the cooked quinoa into the skillet until it's evenly coated with the tomato mixture.
Add the frozen peas and cook for another 2 minutes, or until the peas are heated through.
Taste and adjust seasonings as needed.
Remove the skillet from heat and garnish with chopped fresh cilantro, if desired.
Serve warm with lime wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1964 mg | 85% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 32.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1996 mg | 42% | |
*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.
