I was craving Spanish rice but when I opened my pantry to get the rice, I saw my quinoa sitting right next to my white rice. I stopped for a moment and thought, hum… Spanish Quinoa – why not? This can be a vegetarian dish by simply leaving off the meat!

Ingredients (in order of use):

Spanish Quinoa – 20 minutes

1 tsp. olive oil

½ onion, chopped

1 bell pepper (or 3 little ones)

3 sticks celery, chopped

1 cup quinoa (I had white but any kind would work)

1 can Rotel, diced tomatoes and chiles

2 cups vegetable stock

salt and pepper (to taste)

Additions:

1 can black beans, drained, rinsed and heated

1 lb. shredded beef or chicken (if desired)

Let’s Cook!

Heat up your oil while you start chopping your vegetables, start adding them to your pan – onion, pepper, celery and the quinoa. You will sauté them together to toast your quinoa and soften the vegetables. Add the Rotel and continue to cook until the liquid has absorbed.

Add broth, salt and pepper. Cook for 10-15 minutes until the liquid has absorbed (or per the instructions on your packet of quinoa.) Serve with black beans and Machaca (if you have it or shredded chicken with salsa added or make it vegetarian and leave off the meat!) Flavorful, filling and a bit spicy!