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Quinoa Spanish Rice Recipe

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3.9 from 48 reviews

This Quinoa Spanish Rice is a flavorful and healthy twist on traditional Spanish rice, using protein-packed quinoa instead of white rice. Cooked with onions, green bell peppers, garlic, tomato paste, and vegetable broth, it’s a vibrant, nutritious dish perfect as a side or a main for a light meal. You can prepare it either on the stovetop for a toasty texture or quickly in an Instant Pot for convenience.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 1 tablespoon olive oil or 1/4 cup water
  • 1 cup onion, finely diced
  • 1 green bell pepper, finely diced (optional)
  • 1 – 2 cloves garlic, minced or 1 teaspoon garlic powder
  • 1 cup quinoa, rinsed

Tomato & Seasonings

  • 1 tablespoon tomato paste and/or 1 cup diced tomatoes (if using canned, drained)
  • 2 cups low-sodium vegetable broth (just shy of 2 cups if using Instant Pot)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
  • Salt and pepper, to taste
  • Fresh chopped cilantro, to serve (optional)

Instructions

  1. Prepare Ingredients: Rinse quinoa thoroughly under cold water to remove bitterness. Finely dice the onion and green bell pepper if using. Mince garlic cloves if using fresh garlic.
  2. Heat Pan and Sauté: On the stovetop, heat olive oil or water in a medium pan or skillet over medium-high heat. Add diced onions and optional bell peppers; sauté for about 3 minutes until softened.
  3. Toast Quinoa and Garlic: Add quinoa and minced garlic (or garlic powder) to the pan. Stir frequently and cook for approximately 5 minutes until the quinoa becomes slightly golden and toasted, enhancing its flavor.
  4. Add Liquid and Seasonings: Stir in the tomato paste and/or diced tomatoes, vegetable broth, oregano, optional garlic and onion powders, salt, and pepper. Mix well and bring the mixture to a boil.
  5. Simmer: Cover the pan with a lid, reduce the heat to low, and let the quinoa simmer gently for 15 to 17 minutes, or until all liquid is absorbed and quinoa is tender.
  6. Rest and Fluff: Remove the pan from heat, uncover, and fluff the quinoa gently with a fork. Let it set for 15 minutes to allow residual steam to fully absorb any remaining moisture.
  7. Season to Taste and Serve: Taste the quinoa and adjust salt and pepper if needed. Garnish with fresh chopped cilantro if desired and serve warm.
  8. Instant Pot Option – Sauté: Set the Instant Pot to sauté mode for 7 minutes. Add oil or water, diced onions, and optional bell pepper; sauté for 3 minutes. Add quinoa and garlic, cooking while stirring frequently for another 4 minutes until quinoa is lightly toasted.
  9. Instant Pot Cooking: Add tomato paste, diced tomatoes, just under 2 cups vegetable broth, oregano, salt, and pepper. Lock the lid and set the valve to sealing. Cook on high pressure for 1 minute.
  10. Release Pressure and Rest: Perform a quick release by turning the valve to venting (or allow natural release for 5 minutes). Remove the lid, fluff quinoa with a fork, and let rest inside the pot for 10 minutes before serving. Adjust seasoning as needed.

Notes

  • You can substitute water for olive oil to make it oil-free.
  • Using canned diced tomatoes should be drained to avoid excess liquid.
  • If you prefer a softer texture, increase cooking time slightly or add more broth.
  • Fresh cilantro adds brightness but is optional; parsley can be used as an alternative.
  • To make this vegan, ensure vegetable broth is used and no animal-based seasonings are added.
  • This dish is naturally gluten-free and vegetarian.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/quinoa-spanish-rice-recipe/