Blog Archives

Spanish Quinoa

spanish quinoa

Spanish Quinoa with Beans and Salsa

I was hungry for Spanish Rice, but I wanted a twist, hence, Spanish Quinoa! Mostly it was because I wanted a quicker cooking meal, and quinoa is done in half the time of brown rice. To round it out I topped it with slow cooked beans, fresh salsa and cilantro. For beans I used the phenomenal Ranch Gordo Vaquero bean. Alright, here’s how it goes:



1 cup quinoa
2 cups water
2 dried chilies
1 can fire roasted diced tomatoes
1 4 oz. can diced green chilies
1-2 jalapenos, minced
1 onion, chopped
1 green bell pepper chopped
2 cloves garlic, minced
1 4 oz can sliced olives
2 teaspoons chili powder
1 teaspoon cumin
squirt of Bragg’s
hot sauce to taste


  1. Prepare quinoa by bringing water to a boil and adding quinoa and dried chilies. Lower heat and simmer for 20 min. Set off heat for 10 min. Remove chilies and fluff.
  2. While quinoa cooks saute onion, garlic, and green pepper in a little water for about 5 min.
  3. Add tomatoes, chilies, and Bragg’s and mix well. Add cooked quinoa and mix again.
  4. Add remaining ingredients, mix well and cook gently for 15-20 min.

Serving suggestions:

  • Top a bed of shredded greens
  • Use as an enchilada filling
  • Top with beans
  • Top with salsa
  • Fill a tortilla