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Quick and Healthy Spanish Quinoa Rice {Vegan, Stove & Instant Pot Methods} Recipe

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4 from 12 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side
  • Method: Stovetop
  • Cuisine: Tex-Mex
  • Diet: Vegan

Find it online: https://recipeteach.com/quick-and-healthy-spanish-quinoa-rice-vegan-stove-and-instant-pot-methods-recipe/