Spanish-Style Quinoa with Roasted Vegetables

Recipe Collection: Dinner

Spanish-Style Quinoa with Roasted Vegetables elevates your meals with a vegetarian dish that’s packed with protein and flavor. This Mexican-inspired recipe features nutty quinoa combined with vibrant roasted vegetables and aromatic spices, making it perfect for burritos, salads, or as a hearty side.

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Overview

This Spanish-Style Quinoa with Roasted Vegetables is a delightful twist on traditional Spanish rice, offering a higher protein content and a burst of flavors. Perfect as a side dish for a Mexican meal or as a filling for burritos, this dish combines the nutty taste of quinoa with the rich flavors of roasted vegetables and spices.

Diet Type

Vegetarian

Allergies

None

Cuisine

Mexican

Serving Size: 8

Cooking Time: 60 minutes

Ingredients

• 2 Tablespoons (tbsp) olive oil, divided
• 1 Cup uncooked quinoa, rinsed
• 1 Medium yellow onion, minced
• 1 Small red bell pepper, minced
• 1 Small green bell pepper, minced
• 3 Cloves garlic, minced
• 2.5 Cups vegetable broth
• 1 8 Ounces (oz) can tomato sauce
• 1 Teaspoon (tsp) chili powder
• 0.25 Teaspoon (tsp) garlic powder
• 0.5 Teaspoon (tsp) cumin, ground
• 1 Teaspoon (tsp) smoked paprika
• 0.5 Teaspoon (tsp) kosher salt
• 1 Pinch black pepper, to taste
• 0.5 Teaspoon (tsp) dried oregano
• 0.5 Teaspoon (tsp) dried thyme
• 1 Handful fresh cilantro, torn, for garnish
• 1 Lime, sliced, for serving

Steps

1. Preheat your oven to 400°F (200°C).
2. In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the quinoa and toast it for about 3-4 minutes until it becomes fragrant and slightly golden.
3. Add the onion, red bell pepper, green bell pepper, and garlic to the saucepan. Sauté for 5-7 minutes until the onion is translucent and the peppers are tender.
4. Stir in the vegetable broth, tomato sauce, chili powder, garlic powder, cumin, smoked paprika, salt, black pepper, oregano, and thyme. Bring the mixture to a boil.
5. Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 25-30 minutes, or until the quinoa is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
6. While the quinoa is cooking, toss the remaining tablespoon of olive oil with any additional vegetables of your choice (such as zucchini or cherry tomatoes) and roast them in the preheated oven for 15-20 minutes until they are caramelized and tender.
7. Once the quinoa is cooked, fluff it with a fork and gently fold in the roasted vegetables.
8. Transfer the quinoa to a serving dish, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of flavor.

Enjoy your homemade Spanish-Style Quinoa with Roasted Vegetables!