Best 6 Spanish Quinoa With Olives Recipes

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.

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.

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

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.

QUINOA-OLIVE SALAD

Steps:

• Rinse 1 cup quinoa; toast in a saucepan over medium-high heat, stirring, 4 minutes. Add 1 1/2 cups water. Bring to a boil; reduce the heat, cover and simmer 13 minutes. Whisk 2 tablespoons olive oil with 1 teaspoon each whole-grain mustard and red wine vinegar in a large bowl; add 4 thinly sliced celery stalks and 2 tablespoons each chopped red onion, kalamata olives and parsley. Season with salt. Add the quinoa; toss.

QUINOA SALAD WITH AVOCADO AND KALAMATA OLIVES

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
• Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
• Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.