Do you love quinoa as I do? This Spanish Quinoa is not only incredibly flavorful but incredibly healthful as well! Perfect as a tasty side dish or a simple meal.
I knew quinoa and kale were superfoods but until I started doing a little research, I didn’t realize just how many of the other ingredients in this dish are as well. Like all of them! Practically, not sure where the vegetable broth and sea salt fall, but the body of this dish is made of foods you definitely want to be eating!
I won’t get into the nutrition of every ingredient, because I’d really only repeating everything I just read off of Google. I would, however, like to share with you a little about the quinoa.
If you’re already vegan, I’m sure you know that quinoa is very high in protein and one of the only plant-based foods which contain all nine essential amino acids. This makes it a great protein source for us plant eaters! It’s also very high in fiber and antioxidants, high in iron and magnesium, and is a naturally gluten-free grain. I’ve even seen low-carb diets which support eating quinoa. That’s not to say it’s low in carbohydrates, but I think this is because unlike other grains, it is low on the glycemic index, and because it simply isn’t we should be cutting out of our diet!
Now, speaking of low carb, let me share how I initially came up with this recipe. It is very similar to this Spanish Cauliflower “Rice” by A Cedar Spoon, which I’ve always been a huge fan of! I love that recipe and will often make it as a side with Mexican dishes. The family, however, isn’t as big of fans as I am of cauliflower rice (though they do agree on the excellent flavor). For that reason, and because I do think being plant-based, it is important for us to eat some healthy grains (and because I love quinoa!), I converted this to work with quinoa as well.
To modify the recipe for quinoa, I added the vegetable broth, changed some of the ingredient amounts, and of course, the method is slightly different since cooking quinoa is much different than cauliflower. I also decided to add cilantro, because hey, its cilantro!
Both recipes are delicious, and I go back and forth making them. If my main course already has a lot of carbs I’ll often stick to the cauliflower, but other times I enjoy making this Spanish Quinoa. One is made from all produce, and the other is produce plus one of the healthiest grains ever, with all the health benefits I listed above. No matter which I choose, I always enjoy them guilt-free, knowing I made a healthy (and yet tasty) choice!
To make this isn’t difficult. First, in a large pot or deep skillet, sauté diced onion in a little oil and after a minute add jalepeño and minced garlic as well. Once the onions are add a can of diced tomatoes, tri-color quinoa, and vegetable broth. Once boiling, cover with a lid and turn down heat to a low simmer.
Keep at a light simmer for 20 minutes, or until quinoa is soft and liquid is absorbed. Now stir in chili powder, salt, a handful of chopped kale, and a handful of cilantro leaves. Return lid and turn heat to low for only a minute or two, until the greens have wilted. Now it is ready to enjoy! I love to add a dollop of vegan sour cream to the top of mine!
I hope you enjoy this Spanish Quinoa recipe. Let me know by leaving a comment below or by taking a picture of yours and tagging me on Instagram, @veggiesattiffanis.
Spanish Quinoa
Ingredients
- 1 cup tri-color quinoa, rinsed
- 1 small or 1/2 large white or yellow onion, diced
- 1 Tbsp garlic, minced
- 1 jalepeño, deseeded and diced small
- 1 14.5 oz can diced tomatoes WITH juice, do not drain!
- 1 cup vegetable broth
- 1 Tbsp olive oil, or cooking oil of choice
- 1 large handful fresh cilantro leaves plus more for topping, if desired
- 1 handful kale, chopped, ribs removed
- 1 1/2 tsp chili powder
- 3/4 tsp sea salt
- vegan sour cream, for serving (optional) Either store-bought or use my Cashew Sour Cream for a whole food, healthy choice
Instructions
- In a large saucepan or deep skillet, heat oil over medium heat. Once hot, add the onion and sauté for 1 minute. Add the garlic and jalepeño and continue to sauté, stirring to prevent burning, until the onion is translucent.
- Add quinoa, diced tomatoes (with liquid), and the vegetable broth. Bring to a boil and then cover with a lid and turn heat down to medium-low. Keep at a light simmer (turning down heat more, if needed), with the lid on, for 20 – 25 minutes, or until quinoa is soft and liquid is absorbed.
- Remove lid. Stir in the spices, cilantro, and kale. Turn heat to low, return lid and let sit until greens have wilted (about 1 or 2 minutes). If desired, top individual servings with fresh cilantro leaves and a dollop of vegan sour cream. Enjoy!