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Spanish Quinoa with Tomato and Onion Recipe

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4.2 from 3 reviews

  • Author: Molly
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

This vibrant Spanish Quinoa recipe combines fluffy quinoa with savory onions, garlic, and a rich tomato base, simmered to perfection for a comforting and nutritious side dish. Perfectly seasoned and cooked in under 40 minutes, it’s a flavorful, wholesome alternative to traditional rice dishes.

Ingredients

Quinoa Mixture

  • 1 cup white quinoa (rinsed well for about a minute in a strainer before cooking)
  • 1 whole yellow or brown onion, finely chopped (avoid sweet onion)
  • 1 garlic clove, minced
  • 4 tablespoons oil (olive oil, avocado oil, or canola oil)
  • 1/4 cup low-sodium tomato sauce (about half of an 8-ounce can)
  • 2 cups low-sodium chicken broth (one 14.5-ounce can)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder

Instructions

  1. Heat the oil: In a saucepan over medium-high heat, warm the oil until shimmering but not smoking to prepare for sautéing the aromatics.
  2. Sauté the onions: Add the chopped yellow or brown onion and cook for 1-2 minutes until they begin to soften, releasing their natural sweetness and aroma.
  3. Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes to develop flavor without burning the garlic.
  4. Toast the quinoa: Incorporate the rinsed quinoa into the pan, stirring well to combine with the aromatics and oil. Cook for another 1-2 minutes, allowing the quinoa to slightly toast and enhance its nuttiness.
  5. Add tomato sauce: Pour in the low-sodium tomato sauce and stir thoroughly to evenly coat the quinoa mixture with its rich flavor.
  6. Pour in broth and spices: Add the chicken broth along with onion powder and garlic powder. Stir to combine all ingredients evenly.
  7. Simmer covered: Place a lid on the saucepan, reduce the heat to low to maintain a gentle simmer. Stir 2-3 times during the first 5 minutes to prevent sticking, then allow the quinoa to cook undisturbed.
  8. Cook until liquid is absorbed: Let it simmer for 15-20 minutes depending on your stove’s heat, until most of the liquid is absorbed and the top of the quinoa looks slightly moist.
  9. Rest the quinoa: Remove the pan from heat and let it sit covered for about 15 minutes. This resting period lets the quinoa finish steaming and become fluffier.
  10. Fluff and serve: Fluff the quinoa gently with a fork to separate the grains before serving.
  11. Storage: Transfer leftovers to an airtight container and refrigerate. Properly stored, the quinoa will last up to 5 days for convenient meal prep.

Notes

  • Rinse quinoa thoroughly before cooking to remove its natural bitterness.
  • Do not use sweet onions as they might alter the intended flavor profile.
  • Keep a close eye on the simmering time; overcooking can cause quinoa to become mushy.
  • This recipe can be made vegetarian by substituting vegetable broth for chicken broth.
  • For added freshness, garnish with chopped cilantro or a squeeze of lime before serving.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Spanish

Find it online: https://recipeglimpse.com/spanish-quinoa-with-tomato-and-onion-recipe/