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Spanish-Style Quinoa (replacement for Spanish rice)


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Rate this recipe 4/5 (11 Votes)


  • Tbsp olive or canola oil
  • 1 cup uncooked quinoa
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small green bell pepper, chopped
  • 1 (8oz) can low sodium or no salt added tomato sauce
  • 2 1/2 cups water
  • 1 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp ground cumin


Adapted from


Step 1

Heat oil in a large skillet pan over medium heat. Stir in quinoa, garlic, onion and bell pepper. Cook 5-10 minutes until onion is slightly tender. Stir in water and tomato sauce and season with cumin, chili powder and garlic powder. Bring to a boil and then reduce heat, cover, and simmer until quinoa is tender and liquid is absorbed. Stir occasionally, cooks in about 30 minutes.


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