Spanish Quinoa
This Spanish Quinoa is not only incredibly flavorful but incredibly healthful as well! Perfect as a tasty side dish or a simple meal.
Servings 4
Ingredients
- 1 cup tri-color quinoa, rinsed
- 1 small or 1/2 large white or yellow onion, diced
- 1 Tbsp garlic, minced
- 1 jalepeño, deseeded and diced small
- 1 14.5 oz can diced tomatoes WITH juice, do not drain!
- 1 cup vegetable broth
- 1 Tbsp olive oil, or cooking oil of choice
- 1 large handful fresh cilantro leaves plus more for topping, if desired
- 1 handful kale, chopped, ribs removed
- 1 1/2 tsp chili powder
- 3/4 tsp sea salt
- vegan sour cream, for serving (optional) Either store-bought or use my Cashew Sour Cream for a whole food, healthy choice
Instructions
- In a large saucepan or deep skillet, heat oil over medium heat. Once hot, add the onion and sauté for 1 minute. Add the garlic and jalepeño and continue to sauté, stirring to prevent burning, until the onion is translucent.
- Add quinoa, diced tomatoes (with liquid), and the vegetable broth. Bring to a boil and then cover with a lid and turn heat down to medium-low. Keep at a light simmer (turning down heat more, if needed), with the lid on, for 20 - 25 minutes, or until quinoa is soft and liquid is absorbed.
- Remove lid. Stir in the spices, cilantro, and kale. Turn heat to low, return lid and let sit until greens have wilted (about 1 or 2 minutes). If desired, top individual servings with fresh cilantro leaves and a dollop of vegan sour cream. Enjoy!