If you crave a vibrant, wholesome side that’s as nourishing as it is delicious, this Quick and Healthy Spanish Quinoa Rice {Vegan, Stove & Instant Pot Methods} Recipe is about to become your new go-to! Packed with protein-rich quinoa and infused with classic Spanish rice flavors, it offers a delightful Tex-Mex twist without any grains traditional rice would bring. Whether you’re short on time or simply seeking a wholesome vegan option, this dish balances fresh veggies, spices, and the perfect tomatoey brightness in every fluffy bite.
Ingredients You’ll Need
This recipe shines because of its straightforward, nutrient-packed ingredients. Each component plays a starring role—onions and bell peppers add a touch of sweetness and crunch, tomato paste deepens the color and flavor, while quinoa gives that hearty, satisfying texture without grains.
- Olive oil or water: A simple fat (or water for oil-free) to sauté vegetables and bring everything together with a silky finish.
- Onion, finely diced: Builds a sweet and savory foundation that enhances every bite.
- Green bell pepper, finely diced (optional): Adds a fresh, crisp texture and color contrast.
- Garlic cloves or garlic powder: Imparts aromatic depth and warmth with just a hint of pungency.
- Quinoa, rinsed: The star grain-free ingredient that cooks fluffy and absorbs the tomato and spice flavors perfectly.
- Tomato paste and/or diced tomatoes: Provides a rich, tangy base with beautiful reddish hues reminiscent of classic Spanish rice.
- Low-sodium vegetable broth: Keeps the dish savory and moist, allowing quinoa to cook perfectly with extra flavor.
- Oregano: Brings a subtle herbal note typical in Spanish-inspired dishes.
- Garlic and onion powder (optional): A little extra punch to deepen the complexity without overpowering.
- Salt and pepper: Essential seasonings to balance and highlight all the flavors.
- Fresh chopped cilantro (optional): Adds a fresh, vibrant pop right before serving.
How to Make Quick and Healthy Spanish Quinoa Rice {Vegan, Stove & Instant Pot Methods} Recipe
Step 1: Sauté the Vegetables and Toast Quinoa
Start by warming olive oil or water in your skillet or Instant Pot on sauté mode. Toss in the finely diced onion and optional green bell pepper, letting them soften and release their sweetness for about 3 minutes. Next, add rinsed quinoa and minced garlic (or garlic powder), stirring to lightly toast the quinoa. This step is crucial because toasting infuses a nutty flavor and helps achieve that perfect fluffy texture once cooked. Keep the quinoa moving for about 5 minutes until it’s just turning golden.
Step 2: Add Tomato and Spices
Time for bold, bright flavor! Stir in tomato paste along with diced tomatoes if you’re using canned, and sprinkle in oregano, garlic powder, onion powder, salt, and pepper. These elements meld beautifully to capture that familiar Spanish rice warmth while keeping it fresh and vibrant. Give everything a thorough stir so the quinoa and veggies soak up the tomato richness.
Step 3: Simmer or Pressure Cook with Broth
Pour in low-sodium vegetable broth—this is the cooking liquid that will hydrate the quinoa to fluffy perfection. For stovetop, bring the mixture to a boil, then reduce to low heat and cover it tightly. Let it simmer gently for 15 to 17 minutes, allowing the quinoa to absorb those flavors and liquids completely. If you’re using an Instant Pot, seal the lid and cook on high pressure for just 1 minute, then let the pressure release naturally for a few minutes or use quick release if you’re in a hurry.
Step 4: Rest and Fluff
Once the cooking is done, resist the urge to dig in immediately. Remove the pan or pot from heat, fluff the quinoa gently with a fork, and let it rest covered for about 10 to 15 minutes. This resting step lets the quinoa soak up any remaining moisture and ensures every grain is perfectly tender and separate. After resting, taste and adjust the seasoning if needed.
How to Serve Quick and Healthy Spanish Quinoa Rice {Vegan, Stove & Instant Pot Methods} Recipe
Garnishes
Don’t underestimate the power of fresh garnishes! A sprinkle of freshly chopped cilantro adds brightness and a mild citrusy aroma. You can also squeeze a bit of lime over the top to enhance the tang or add thin slices of avocado for creaminess and color contrast. These little touches elevate the dish from simple to show-stopping.
Side Dishes
This Spanish Quinoa Rice pairs wonderfully with almost any Mexican or Tex-Mex-inspired meal. Think smoky black beans, grilled fajita veggies, or a hearty lentil taco filling. It’s a fantastic plant-based side for enchiladas, burrito bowls, or even alongside seared tofu or tempeh for a complete protein-packed dinner.
Creative Ways to Present
Make meal time fun by serving this dish in vibrant bowls garnished with multi-colored bell pepper strips and a dollop of dairy-free sour cream. You might also use it as a filling for stuffed peppers or as a base for a vegan rice bowl topped with fresh salsa, jalapeños, and crunchy tortilla strips. Getting creative with presentation can turn everyday food into a celebration.
Make Ahead and Storage
Storing Leftovers
This recipe keeps beautifully in the fridge for up to 4 days. Store leftovers in an airtight container to preserve moisture and flavor. The quinoa will soak up any residual juices and taste even better once flavors have melded.
Freezing
You can absolutely freeze your Spanish Quinoa Rice! Portion it into freezer-safe containers or bags, removing as much air as possible, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for the best texture.
Reheating
Reheat leftovers gently on the stovetop or in the microwave with a splash of vegetable broth or water to restore moisture. Fluff well to separate the grains and revive that freshly made texture and flavor you loved the first time around.
FAQs
Is quinoa a good substitute for rice in Spanish rice?
Absolutely! Quinoa offers a similar size and texture to rice but is grain-free and packed with protein, making it a nutritious alternative that still complements the bold spices and tomato flavors perfectly.
Can I make this dish oil-free?
Yes, simply use water instead of olive oil to sauté the veggies. While the oil adds a richness, water works well to soften the vegetables and keep the recipe light and healthy.
What if I don’t have tomato paste?
You can substitute with extra diced tomatoes or a bit of tomato sauce, but the paste helps provide that concentrated tomato flavor and deep color that makes Spanish rice so iconic.
How spicy is this recipe?
This version is mild and family-friendly, but feel free to amp up the heat by adding chopped jalapeños, cayenne pepper, or your favorite chili powder to suit your taste.
Can I use white rice instead of quinoa?
You can, but keep in mind cooking times and liquid ratios differ. Quinoa cooks faster and offers a gluten-free, protein-rich alternative, so it’s worth trying this version to enjoy classic flavors with a healthy twist.
Final Thoughts
I genuinely hope you fall in love with this Quick and Healthy Spanish Quinoa Rice {Vegan, Stove & Instant Pot Methods} Recipe as much as I have. It’s one of those dishes that’s quick to whip up, packed with wholesome ingredients, and full of comforting flavor no matter your cooking method. Whether you’re a seasoned plant-based cook or just venturing into vegan meals, this recipe is a colorful, flavorful side that brings warmth and satisfaction to any table. Give it a try and watch it become a cornerstone in your meal rotation!
Print
Quick and Healthy Spanish Quinoa Rice {Vegan, Stove & Instant Pot Methods} Recipe
Spanish Quinoa Rice is a quick, easy, and healthy alternative to traditional Spanish rice. This grain-free, vegan side dish pairs perfectly with your favorite Mexican recipes and can be prepared using either stovetop or Instant Pot methods for convenience and flavor.
- Total Time: 30 minutes
- Yield: Serves 4 – 6
Ingredients
Main 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
- 1 tablespoon tomato paste and/or 1 cup diced tomatoes (if using canned, drained)
- 2 cups low-sodium vegetable broth
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh chopped cilantro, to serve (optional)
Instructions
- Saute and Toast: In a medium-sized pan or skillet over medium-high heat, heat olive oil or water. Add the finely diced onion and the optional green bell pepper, cooking for about 3 minutes until softened. Then, add the rinsed quinoa and minced garlic, stirring frequently. Continue cooking for about 5 minutes until the quinoa becomes toasty and slightly golden.
- Simmer: Pour in the low-sodium vegetable broth along with tomato paste or diced tomatoes, oregano, salt, and pepper. Stir well and bring the mixture to a boil. Once boiling, cover the pan, reduce the heat to low, and let it simmer gently for 15 to 17 minutes until the quinoa is cooked and has absorbed the liquid.
- Let Rest: Remove the cover and fluff the quinoa with a fork. Allow it to rest for 15 minutes to absorb any remaining liquid completely. Taste and adjust seasoning if needed.
- Instant Pot Saute: Set the Instant Pot to sauté mode for 7 minutes. Add the olive oil or water, diced onion, and optional bell pepper, cooking for about 3 minutes. Add quinoa and garlic and continue to sauté for another 4 minutes, stirring frequently.
- Instant Pot Pressure Cook: Add tomato paste, just under 2 cups of vegetable broth, diced tomatoes, oregano, salt, and pepper. Close and lock the lid, ensuring the valve is set to sealing. Cook on high pressure for 1 minute.
- Pressure Release and Rest: Perform a quick release by switching the valve to venting, or let the pressure release naturally for 5 minutes. Remove the lid, turn off the Instant Pot, and fluff the quinoa with a fork. Let it rest for 10 minutes before serving.
- Serve: Garnish with freshly chopped cilantro if desired, adding a vibrant pop of color and flavor to the dish.
Notes
- Rinsing quinoa before cooking removes its natural bitterness and improves flavor.
- The green bell pepper is optional but adds extra texture and flavor.
- Adjust seasoning to taste, especially salt and pepper, after cooking.
- If using canned diced tomatoes, drain excess liquid to avoid excess moisture.
- This dish pairs well with a variety of Mexican entrees like tacos, enchiladas, or grilled vegetables.
- The Instant Pot method is a great time-saver and ensures perfectly cooked quinoa every time.
- Letting the quinoa rest after cooking allows it to absorb more liquid and results in a fluffier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegan
