Easy Spanish Quinoa with Olives Recipe

This Spanish quinoa with olives recipe was a nice surprise! This easy Spanish quinoa with olives side dish came out divine! I was so skeptical about this recipe as I thought rice would be a much better choice instead of quinoa. How wrong I was! It is delicious!

I don’t usually cook quinoa with onions and garlic because I instead have the option to add it to my breakfast or smoothies. And to be honest, I will prepare the quinoa separately next time, as I prefer to drain the water out and let the grain finish cooking without so much moisture, but other than that this recipe is perfect! Next time I will try different kinds of olives and chop them so I can have olives with every bite. I am sure the spicy mixed olives would be great.

This recipe is adapted from the Food Network Magazine.

Spanish Quinoa with Olives

Ingredients:

1/2 cup minced onion
2 minced garlic cloves
2 tablespoon olive oil
1 cup quinoa, washed and drained
2 teaspoon tomato paste
1/2 teaspoon turmeric powder
1 1/2 cups water (the 1/2 I used vegetable broth)
salt to taste
a pinch of seasoning (Optional! I used Spike, but you can add any mix you like)
1/4 cup pimento-stuffed green olives
handful chopped cilantro
chopped scallions to taste

Instructions:

In a medium saucepan over medium-high heat, add oil and onions, saute for 3 minutes and then add garlic, cook for another 2 minutes. Stir in the quinoa, tomato paste, and turmeric. Add the water and salt, bring to a boil.

Reduce the heat to low; cover and simmer until tender, 15 minutes. Stir in the olives and chopped cilantro before serving.

Spanish Quinoa with Olives

Servings 4 servings

Ingredients

1/2 cup minced onion
2 minced garlic cloves
2 tablespoon olive oil
1 cup quinoa washed and drained
2 teaspoon tomato paste
1/2 teaspoon turmeric powder
1 1/2 cups water the 1/2 I used vegetable broth
salt to taste
a pinch of seasoning Optional! I used Spike, but you can add any mix you like
1/4 cup pimento-stuffed green olives
handful chopped cilantro
chopped scallions to taste

Instructions

In a medium saucepan over medium-high heat, add oil and onions, saute for 3 minutes and then add garlic, cook for another 2 minutes. Stir in the quinoa, tomato paste, and turmeric. Add the water and salt, bring to a boil.
Reduce the heat to low; cover and simmer until tender, 15 minutes. Stir in the olives and chopped cilantro before serving.