Spanish Quinoa (keen-wah)

Recipe from Savvy Vegetarian

Adapted and Husband-Tested in Alice’s Kitchen

Serves 6

Are you familiar with Spanish rice in a box with a “flavor packet” that is loaded with sodium?  If so, you will be happy to know you can have those same flavors using “real food” with this easy recipe.  I can honestly say that this recipe tastes very much like the boxed Spanish rice that I so loved years ago, but it’s much better for me.  Quinoa is packed with nutrition and it’s high in protein. Serve it as a side dish or as a light, but filling lunch.  Pictured here is Spanish Quinoa with No-Crust Mini Quiches. 

2 cups uncookd quinoa, rinsed and drained

2 Tablespoons olive oil

2 garlic cloves, peeled and minced

1 medium sized onion, chopped or 1 bunch green onions, chopped

1 small green pepper, chopped

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon oregano

¼ cup sliced olives (I use pimento stuffed green olives.)

Pinch of cayenne

1 (14.5 oz.) can of diced tomatoes

2 cups vegetable broth (It's easy to make Homemade Vegetable Broth.)

Freshly ground pepper, to taste

(No need for salt.  Store-bought vegetable broth, canned tomatoes and olives are salty.)

Use a pan with a good fitting lid.

Sauté the onion, bell pepper and garlic over medium heat until the onion starts to become translucent.  Stir in the spices.  Add the quinoa and stir constantly for 2 minutes.

Add tomatoes and vegetable broth, stirring occasionally until mixture begins to boil.  Sprinkle with pepper. Cover and reduce heat to simmer for 15 minutes.  Turn heat off, add the olives and let sit for 10 minutes.  Fluff with a fork. 

Pizza Dip

Recipe by My Baking Addiction http://www.mybakingaddiction.com

Husband-Tested in Alice’s Kitchen

Yield: 16 servings

Our good friends, Sandy and Jeremy, invited a bunch of us over for the New Year celebration.  This is what we brought to share.  It was gone in no time.  If you have kids/teens, they’re going to LOVE these.  At your next party, make the dip in advance and then pop it in the oven just before your guests arrive.  Serve this with toasted crostini.  Directions for these are at the end of this recipe.

8 ounces cream cheese, softened


1/4 teaspoon garlic powder


½ teaspoon dried oregano; ½ teaspoon dried parsley; ¼ teaspoon dried basil
 or 1 teaspoon pizza seasoning

1 cup shredded mozzarella cheese


1 cup freshly grated Parmesan cheese


1 cup pizza sauce
(I used Local Folks Pizza Sauce.)

1/4 cup minced green bell pepper


1/4 cup minced onion


2 ounces sliced pepperoni
(I chopped the pepperoni to make it easier to serve.)

2 tablespoons sliced black olives, sliced

Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, garlic powder and dried herbs.

Spread cream cheese mixture into a 9-inch pie pan, and sprinkle ½ cup of mozzarella and ½ cup of Parmesan on the cream cheese mixture.

Top with the pizza sauce and sprinkle the remaining cheeses over the pizza sauce.

Top with bell pepper, onion, pepperoni and black olives.

Bake in preheated oven 20 minutes or until cheese is fully melted and bubbly.

I served this with toasted crostini (sliced baguette).  Here’s how to make them:

You will need one baguette, some olive oil, a large clove of garlic, Kosher salt and freshly ground pepper.

Cut the baguette into ¼ inch slices.  Place on a baking sheet.  Brush with olive oil.  Place under the broiler.  Watch carefully so they do not burn.  When the crostini is golden brown, remove from the oven.  Rub the toasted sides with the garlic clove.  Sprinkle with salt and pepper.  Turn the crostini over.  Repeat the above steps.

Serve these along side the Pizza Dip.

Spanish Quinoa (keen-wah)

Recipe from Savvy Vegetarian
Adapted and husband-tested in Alice’s Kitchen
Serves Six: Use a pan with a good fitting lid.

Awhile back, I was asked to do a little cooking demonstration at Lost River Market & Deli with my good buddy, Janabai. The subject was quinoa and millet. As you may well imagine, I tested several quinoa recipes in preparation for this event. This particular recipe appealed to me because I love Spanish rice. I used to buy Spanish rice in a box with a “flavor” packet that is loaded with sodium. I’m making efforts not to use highly processed foods now. So, I was very happy to find this recipe. I can honestly say that this dish tastes very much like the boxed Spanish rice that I so loved, but it’s much better for me. This can be used as a side dish or as a vegetarian/vegan lunch or dinner. It's perfect for Meatless Monday. http://www.meatlessmonday.com/ Quinoa is packed with nutrition and it’s high in protein, so this dish will be filling.

2 cups quinoa, rinsed and drained (Be sure to rinse. This is an important step which will keep the quinoa from tasting bitter.)
1 - 2 Tablespoons olive oil
2 garlic cloves, peeled and minced
1 medium sized onion, chopped or 1 bunch green onions, chopped (white part)
1 small green pepper
1 teaspoon chili powder or paprika
½ teaspoon ground cumin
½ teaspoon oregano
¼ cup sliced olives (I used pimento stuffed green olives.)
Pinch of cayenne
1 (14.5 oz.) can of diced tomatoes or 1 (8 oz.) can of tomato sauce
1 3/4 cups vegetable broth
Freshly ground pepper, to taste

Sauté the onion, bell pepper and garlic over medium heat until the onion starts to become translucent. Stir in the spices. Add quinoa and stir constantly for 2 minutes.
Add tomatoes or tomato sauce and vegetable broth, stirring occasionally until mixture begins to boil. Sprinkle with pepper. Hold off on adding any salt. Vegetable broth, canned tomatoes and olives are usually salty. Cover and reduce heat to simmer for 20 minutes. Add olives. Turn heat off and let sit for 5 - 10 minutes. Fluff with a fork.