This recipe for Quick and Easy Spanish Quinoa combines the nutty flavor of quinoa with the bold and vibrant tastes of Spanish cuisine. Packed with plant-based protein, this dish is perfect for lunch or dinner, and it fits seamlessly into any healthy eating plan.
Ingredients
Scale:
1 cup quinoa, rinsed thoroughly
2 cups vegetable broth or water
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon olive oil
1 medium onion, diced finely
1 red bell pepper, diced
1 cup corn
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup fresh spinach, roughly chopped
Fresh cilantro, chopped (optional)
Avocado, sliced (optional)
Lime wedges (optional)
Feta cheese or vegan cheese (optional)
Instructions
In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and red bell pepper, stirring occasionally. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
Add the smoked paprika and ground cumin to the pan. Stir the spices into the vegetables, cooking for an additional 1-2 minutes until the spices become aromatic.
Stir in the rinsed quinoa, ensuring it is well coated with the spice mixture.
Pour in the vegetable broth or water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
Remove the saucepan from heat and gently fluff the quinoa with a fork. Add the corn, black beans, cherry tomatoes, and spinach. Stir until the spinach wilts and the ingredients are well combined.
Season with salt and pepper to taste. Let the dish sit covered for a few minutes to meld the flavors together.
