Spanish Rice Using Quinoa

Elevate your meal prep with this vibrant and nutrient-packed Spanish Rice Using Quinoa—a wholesome twist on a classic dish! This recipe swaps traditional rice for quinoa, creating a protein-rich, gluten-free base infused with bold, smoky flavors from cumin, smoked paprika, and chili powder. Fresh vegetables like red bell pepper, onions, and peas add bursts of color and texture, while juicy canned tomatoes and a hint of tomato paste create the perfect saucy consistency. Simple to prepare in under 35 minutes, this one-skillet wonder is ideal for busy weeknights or as a flavorful side dish to complement your favorite Mexican-inspired recipes. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish. Perfect for meal preppers, vegetarians, and anyone looking for a healthier spin on Spanish rice!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 14-ounce can canned diced tomatoes (with juices)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup frozen peas
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 4 pieces lime wedges (optional, for serving)

Directions

Step 1

Rinse the quinoa thoroughly under cold water to remove any bitterness, then drain.

Step 2

In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat, fluff with a fork, and set aside.

Step 4

In a large skillet, heat the olive oil over medium heat.

Step 5

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 6

Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes.

Step 7

Add the canned diced tomatoes (with their juices) and tomato paste, stirring well to combine.

Step 8

Season the mixture with ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir to evenly distribute the spices.

Step 9

Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld together.

Step 10

Stir the cooked quinoa into the skillet until it's evenly coated with the tomato mixture.

Step 11

Add the frozen peas and cook for another 2 minutes, or until the peas are heated through.

Step 12

Taste and adjust seasonings as needed.

Step 13

Remove the skillet from heat and garnish with chopped fresh cilantro, if desired.

Step 14

Serve warm with lime wedges on the side for a bright, citrusy finish.

Nutrition Facts

Serving size	(1686.2g)

Amount per serving	% Daily Value*
Calories	1038.0

Total Fat 27.9g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1963.5mg	0%
Total Carbohydrate 171.1g	0%
Dietary Fiber 22.3g	0%
Total Sugars 32.5g
Protein 36.8g	0%

Vitamin D 0IU	0%
Calcium 260.4mg	0%
Iron 12.0mg	0%
Potassium 1995.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.2%

Protein: 13.6%

Carbs: 63.2%