“Spanish rice” quinoa

Tacos are a favorite in our home. We probably have some variation of them at least once a week. I love it because while it isn’t extra work, everyone can enjoy them they way they like, picking their own toppings.

My kids love “spanish rice” so I decided to try “spanish rice” quinoa to see how it would go over and it was a success!

This recipe works well on the Trim Healthy Mama plan and is an E meal. (E’s can be difficult for me, how about you?) I love this served on a salad and I use salsa as a dressing.

"Spanish Rice" Quinoa


Have you had quinoa yet? I know it was a grain I was totally unfamiliar with until I started my whole foods journey. Quinoa is much more dense than rice so a little goes a long way. It is also contains a good amount of protein so if you are going for a meatless meal, quinoa is a great choice.

Quinoa generally doesn’t take very long to cook, but with the added vegetables and using tomato juice to cook in, it takes extra time.

To chop up my veggies, I love this (affiliate link) tool! It was a gift from my mom and I love it. It is easy to clean and I love that my veggies are all the same size, which is easier for cooking.


You can also throw this recipe in the crock pot. Put everything in the crock pot and put it on low for about four hours. It doesn’t get easier than that! (Crock pot meals are awesome!)

Speaking of crock pots, I send this for lunch with my husband when he goes to work…he says it heats up well in his travel crock pot! (affiliate link) ( I LOVE this for him!) It means he gets a healthy, warm lunch with out using a microwave!

5.0 from 1 reviews
"Spanish rice" quiona
A recipe for a spanish rice using quiona.
  • 2 cups quinoa
  • 2 chopped onions
  • 2 chopped green peppers
  • 1 32 ounce jar of whole tomatoes with liquid
  • 1 cup water
  • 2 tsp chilli powder
  • 6 cloves of chopped garlic
  • 1 tsp sea salt
  1. If not using a crock pot, steam onions, peppers and garlic in a bit of water until soft.
  2. Add the rest of your ingredients and bring to a boil with the lid off.
  3. Turn back to low and put a lid on the pan.
  4. Cook for 45 mins to 1 hour.
  5. Serve on salad or with your favorite taco toppings.

Another easy peasy recipe. This also freezes well if you want to make a big batch and freeze some for another day.

Quinoa is a fun grain to work with….what is your favorite quinoa recipe?
This post is linked at Kelly the Kitchen Kop’s Real Food Wednesday.

*For the record, my thoughts and advice are only my experiences or what others have allowed me to share. We don’t claim to diagnose, treat or cure.*


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