Spanish Quinoa

from ButterYum
makes 4 servings

Printable Recipe


  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 1/2 green bell pepper, chopped
  • pinch of salt
  • 10 ounce can diced tomatoes
  • 4 ounce can green chiles
  • 2 teaspoons ground chili powder
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth (try my homemade)


  1. Drain canned tomatoes and green chiles, reserving liquids in a 2-cup measure; add enough chicken stock to equal 2 cups.
  2. In a large skillet, saute onions, peppers, and salt until onions are translucent and starting to caramelize, about 5 minutes.
  3. Add canned tomatoes and green chiles; stir for a minute or two; add chili powder and saute for 30-60 seconds.
  4. Add the quinoa and chicken stock mixture; stir well to combine. 
  5. Bring mixture to a boil, reduce heat and simmer for 15-20 minutes, or until all the liquid is absorbed.  Fluff with a fork and serve.