Best 10 Spanish Quinoa With Figs And Pimientos Recipes

SPANISH QUINOA

Steps:

• Heat the oil in a small saucepan. Add the onion and saute until tender and golden brown.
• Add the quinoa, salsa and broth and stir to combine. Bring the mixture to a boil, cover and reduce to simmer for 20 minutes.
• Remove from the heat, fluff and allow to sit for 5 minutes, then serve.

SPANISH-STYLE QUINOA

Steps:

• Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

SPANISH QUINOA WITH OLIVES

Steps:

• Saute 1 small chopped onion and 2 minced garlic cloves in olive oil in a saucepan over medium heat, 5 minutes. Stir in 1 cup quinoa, 1 teaspoon tomato paste and 1/2 teaspoon ground turmeric. Add 1 1/2 cups water and 1 teaspoon kosher salt; bring to a boil. Reduce the heat to low; cover and simmer until tender, 15 minutes. Stir in 3/4 cup each small pimento-stuffed green olives and chopped cilantro.

ONE PAN MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.

SPANISH QUINOA

Steps:

• Heat the oil in a saucepan over medium-high heat.
• Add the chopped onion.
• Cook the onion for a minute or two or until it starts to soften.
• Add the garlic and cook for another minute or two.
• Stir in the quinoa and blend well. Cook another minute or two while stirring.
• Add the tomato sauce and stir to incorporate well.
• Add the chicken broth and the onion and garlic powders.
• Place a lid on the saucepan and turn the heat to a low simmer.
• Stir about 3 times or so for the first 5 minutes, then leave it alone and let it simmer uninterrupted.
• Cook on low heat for about 15-20 minutes (depending on your stove) or until the liquid is mostly absorbed but it still looks slightly moist on top.
• Remove from heat and set aside for about 15 minutes before fluffing with a fork.

QUINOA, FRESH FIG AND HONEY-BALSAMIC PARFAIT

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., Meanwhile, place vinegar in a small saucepan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half., In a small bowl, mix cooked quinoa, vanilla, cinnamon and salt. Layer half of quinoa mixture, half of honey, balsamic vinegar, half of figs and half of yogurt into 4 parfait glasses. Top with remaining quinoa mixture, honey, yogurt and figs.

SPANISH QUINOA

Steps:

• Drain tomatoes and reserve juice.
• Heat oil and saute garlic and onions until translucent.
• Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
• Add the liquid to the sauteed garlic and onions; bring to a boil.
• Stir in the quinoa, pepper, and salt.
• Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.
• Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.

SPANISH QUINOA

Steps:

• In a sauce pan add quinoa, water, chili powder, onions, olives, chili peppers, cumin, garlic, stewed tomatoes & sea salt.
• Cook over medium heat for 12 minutes, then simmer with lid on sauce pan for until Quinoa has absorbed all the water.
• Put quinoa mixture in a casserole dish and cover with mozzarella cheese.
• Place in oven at 350 degrees until cheese has melted.

SPANISH RICE USING QUINOA

Steps:

• Depending on your preference, blend the canned or fresh tomatoes in a blender to remove chunks.
• Add water to tomatoes so you have 1 1/2 cups liquid (tomatoes + water).
• Add well rinsed quinoa, water/tomato mixture and garlic to a sauce pan and heat to boiling.
• Lower heat & simmer for 15-20 minutes until the liquid is absorbed.
• Add remaining ingredients & mix well.
• Salt as needed.

ONE SKILLET MEXICAN QUINOA

Steps:

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.