Easy Spanish Quinoa with Olives Recipe

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.  

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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.


You will love this recipe!This easy Spanish Quinoa with Olives makes a great gluten-free and vegan side dish, that is low-calories and low-carbs.
 

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

  1. 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.
  2. Reduce the heat to low; cover and simmer until tender, 15 minutes. Stir in the olives and chopped cilantro before serving.

 


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