Spanish Quinoa Food

SPANISH QUINOA

Steps:

• Drain tomatoes and reserve juice.
• Heat oil and saute garlic and onions until translucent.
• Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
• Add the liquid to the sauteed garlic and onions; bring to a boil.
• Stir in the quinoa, pepper, and salt.
• Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.
• Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.

SPANISH QUINOA

Steps:

• Heat the oil in a small saucepan. Add the onion and saute until tender and golden brown.
• Add the quinoa, salsa and broth and stir to combine. Bring the mixture to a boil, cover and reduce to simmer for 20 minutes.
• Remove from the heat, fluff and allow to sit for 5 minutes, then serve.

SPANISH-STYLE QUINOA

Steps:

• Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

SPANISH QUINOA WITH OLIVES

Steps:

• Saute 1 small chopped onion and 2 minced garlic cloves in olive oil in a saucepan over medium heat, 5 minutes. Stir in 1 cup quinoa, 1 teaspoon tomato paste and 1/2 teaspoon ground turmeric. Add 1 1/2 cups water and 1 teaspoon kosher salt; bring to a boil. Reduce the heat to low; cover and simmer until tender, 15 minutes. Stir in 3/4 cup each small pimento-stuffed green olives and chopped cilantro.

SPANISH QUINOA WITH FIGS AND PIMIENTOS

Steps:

• Saute garlic in oil over medium heat. Add quinoa stir for 1 minute to toast quinoa. Deglaze pan with broth.
• Add water, bay leaf, saffron, and salt, stir lightly. Bring to boil. Reduce heat, cover pan and simmer 20 minutes.
• Remove pan from heat. Discard bay leaf. Add peas, figs and pimientos. Cover pan and let sit for 5 minutes. Fluff with a fork.

SPANISH RICE USING QUINOA

Steps:

• Depending on your preference, blend the canned or fresh tomatoes in a blender to remove chunks.
• Add water to tomatoes so you have 1 1/2 cups liquid (tomatoes + water).
• Add well rinsed quinoa, water/tomato mixture and garlic to a sauce pan and heat to boiling.
• Lower heat & simmer for 15-20 minutes until the liquid is absorbed.
• Add remaining ingredients & mix well.
• Salt as needed.

SPANISH QUINOA

Steps:

• In a sauce pan add quinoa, water, chili powder, onions, olives, chili peppers, cumin, garlic, stewed tomatoes & sea salt.
• Cook over medium heat for 12 minutes, then simmer with lid on sauce pan for until Quinoa has absorbed all the water.
• Put quinoa mixture in a casserole dish and cover with mozzarella cheese.
• Place in oven at 350 degrees until cheese has melted.

MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
• Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.