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Spanish rice is a staple side dish that you simply can’t be without if you’re making a Mexican meal. A good Spanish rice is flavorful and slightly spicy, and it’s a relatively simple dish to make that will add a more authentic flare to your next #TacoTuesday!
In an effort to eat cleaner, I’ve been swapping out the rice in my diet for some more nutritious grains like quinoa. To save some time and prevent a mess in the kitchen, I prefer to buy organic, pre-washed quinoa. You can also use unwashed quinoa, but personally, I tend to spill it everywhere (to my S/O’s dismay) and I find myself cleaning up little beads of grain for days.
This Spanish Quinoa side dish is super easy to make and I’m sure you’ll find yourself pairing it with several of your favorite vegan meals! All you have to do to whip this up is cook the quinoa in vegetable broth and tomato sauce (instead of water), add some accent veggies and spices, let it all simmer, and you’re golden!
Start by sautéing some onions, garlic, and green peppers in a pan with a tablespoon of cooking oil. Once everything is nice and fragrant and the onions are translucent, add the quinoa, vegetable broth, and tomato sauce.
Bring everything to a boil, then add some diced tomatoes and all the spices. Cover and simmer for about 15 minutes or until the quinoa has opened and the germ is revealed.
NOTE: Quinoa tends to absorb liquid very quickly, so you may need to add more broth as you go. Check it occasionally and if it seems dry, but the grains are still intact, add about ¼ cup of broth at a time, stir, and re-cover.
Finally, plate, pair with your favorite vegan meal, and dig in!