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.