Spanish Quinoa

Spanish Quinoa

We took rice out of our diet about 8-years ago. I’ll have some about once a year and always go back to quinoa. Here’s the lowdown of rice verses quinoa via a quick Google search.

“quinoa has far fewer calories and carbohydrates than white rice, which contains 40 more calories and 15 times the carbohydrates per cup than the same amount of quinoa. A cup of quinoa will also provide twice the protein and about 5 grams more fiber than the same amount of white rice.”

Our only “no rice” dilemma was eating Spanish and Thai food recipes. Substituting quinoa was actually easy and once we began making Spanish Quinoa it’s like we never left rice. We also enjoy eating it the day after tacos because we have homemade salsa left over and put it on the Spanish Quinoa. I give the recipe with tomatoes but don’t hesitate if you make salsa or pico de galo to add.

Spanish Quinoa

Recipe Title

  • Servings: 2
  • Difficulty: easy
  • Print

Spanish Quinoa -- quick, easy, and healthier than Spanish Rice


  • 1 cup quinoa
  • 2 cups water
  • 3 fresh tomatoes, 2 chopped/ 1 sliced
  • 1 large onion, diced
  • 1 can organic tomato sauce
  • 1 tbsp olive oil


  1. place olive oil in pan and heat slightly then move around pan until covered (heat level-medium)
  2. add quinoa
  3. add the 2 chopped tomatoes and onion
  4. stir until onion is about half cooked and opaque
  5. Add water and tomato sauce
  6. stir until it comes to boil (you can turn up heat if you are right there and stirring)
  7. reduce heat to simmer and cook for additional 15 minutes *covered
  8. top with the last tomato sliced and serve (you can add additional tomatoes if you really like them, I do)

For a runnier version, use 1 (15oz) can of diced tomatoes. My husband adds hamburger meat sometimes and I’ve even seen him sneak on cheese but I find it delicious with just tomatoes!



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