Home » Course » Side » Quinoa Spanish Rice

Quinoa Spanish Rice

Quinoa Spanish Rice is a quick, easy, and grain-free alternative to traditional Spanish rice! It’s a healthy side for all of your favorite Mexican dishes! Includes stovetop and Instant Pot methods.

up close, side angle view of healthy quinoa Spanish rice in a serving bowl.

Like Spanish rice, but with a twist!

This vegan quinoa Spanish rice is a new favorite and a great option for a grain-free, filling side dish that can easily be customized for just about anyone!

Why We Love This Recipe!

  • It uses minimal ingredients, most of which you probably have on hand.
  • It cooks in one pot on the stove or in an Instant Pot for ease and easy cleanup.
  • It’s full of healthy fiber and protein.
  • It’s versatile and goes with just about all of your favorite Mexican dishes.
  • It’s simple, healthy, and delicious!

So without further ado, let’s get cooking!

top down view of ingredients used to make quinoa Spanish rice.

Ingredients You’ll Need

Here is what you’ll need to make this tasty Spanish quinoa rice recipe, plus ideas for substituting ingredients:

  • onion – any color will work, use whatever you have on hand
  • garlic – if you don’t have fresh on hand, sub with garlic powder
  • quinoa – white or tri-color (I used half and half of each)
  • tomato paste – can sub with diced tomatoes (or use both), which also adds more texture and bits of color
  • green bell pepper – can be optional
  • oregano – dried or fresh
  • vegetable broth – my favorite is using about 1/2 teaspoon Better Than Bouillon veg paste (affiliate link) with the amount of liquid called for
  • salt + pepper – to taste
  • cilantro – adds a pop of color as garnish and it takes great, but can be optional
side by side photos showing the process of making quinoa Spanish rice.

How To Make Quinoa Spanish Rice

Here is a quick look at the stovetop version. The Instant Pot instructions and the full printable recipe with instructions for both cooking methods are at the bottom of this post.

  • Saute + Toast: In a medium-sized pan or skillet, heat oil over medium-high heat. Add onion and cook for 3 minutes. Add quinoa and garlic, and cook another 5 minutes or so, stirring frequently, until the quinoa starts to get toasty and turns slightly golden.
  • Simmer: Add vegetable broth, tomato paste (I combined the two), oregano, salt + pepper, bring to a boil, reduce heat and simmer for about 15 minutes, covered.
  • Let rest: When done, remove cover, fluff with a fork, and let rest for 10 minutes to absorb the rest of the liquids (shown below). Taste for seasonings.

And now, my quinoa-loving friends, you’re ready to enjoy this healthy side dish!

Top Tips

  • Add bell pepper. Toss in a small, finely diced green bell pepper for color and texture.
  • Add cumin. If you want to add a boost of flavor, try adding 1/4 – 1/2 teaspoon of cumin for another layer of flavor.
  • Use pico de gallo. For a quick shortcut, use 1 – 2 cups of store-bought or homemade Pico de Gallo. Skip the saute, toast the quinoa, and add the pico with the broth.
  • Use tomato sauce. If you don’t have tomato paste on hand, add 1/4 cup of tomato sauce, but reduce the liquids by the same.
  • The recipe is easily customizable. It can be changed up to suit just about anyone’s taste. If you don’t care for the added bell pepper or tomatoes, you can omit them and still have fantastic Spanish quinoa rice!

top down view of pot with freshly made quinoa Spanish rice with wooden spoon.

Storing + Reheating

  • Refrigerator: Leftovers can be stored for 5 – 6 days in the refrigerator in a covered container.
  • Freezer: This quinoa Spanish rice is freezer-friendly and freezes well for up to 4 – 6 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link). You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip-locking and label the bags). Let thaw before cooking on the stovetop. Cook from thawed and frozen in the microwave.
  • How to reheat quinoa Spanish rice: Simply re-warm on the stovetop over low heat until warmed through, adding a little water as needed so the mixture doesn’t stick to the bottom of the pan. Alternatively, reheat in the microwave using 30 – 60-second intervals, stirring after each, until warm.

Serving suggestions

This savory side dish can be served with any of the following or your favorite Mexican meals.

side angle view of healthy quinoa Spanish rice in a serving bowl.

More Tex-Mex Recipes!

Let me know if you try this easy quinoa recipe or have a question! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

QUINOA SPANISH RICE

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Spanish Quinoa Rice is a quick, easy and healthy alternative to traditional Spanish rice! It’s grain free, vegan, and a perfect side to all your favorite Mexican dishes! Includes stovetop and Instant Pot methods.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Side
  • Method: saute, simmer
  • Cuisine: Tex-Mex, Mexican
  • Diet: Vegan

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 cup onion, finely diced
  • 1 green bell pepper, finely diced (optional)
  • 12 cloves garlic, minced or 1 teaspoon garlic powder
  • 1 cup quinoa, rinsed
  • 1 tablespoon tomato paste and/or 1 cup diced tomatoes (if using canned, drained)
  • 2 cups low-sodium vegetable broth
  • 1/2 teaspoon oregano
  • 1/2 teaspoon EACH garlic + onion powder (for good measure, but optional)
  • salt + pepper, to taste
  • fresh chopped cilantro, to serve (optional)

Instructions

Stovetop:

  • Saute + Toast: In medium size pan or skillet, heat oil/water over medium high heat, add onion, optional bell pepper and cook for 3 minutes, add quinoa and garlic, cook another 5 minutes or so stirring frequently until quinoa starts to get toasty and turn slightly golden.
  • Simmer: Add veg broth, tomato paste, oregano, salt + pepper, give a good stir, bring to a boil, cover, reduce heat to low and simmer for 15 – 17 minutes.
  • Let rest: When done, remove cover, fluff with a fork, and let set for 15 minutes to absorb the rest of the liquids. Taste for seasoning.

Instant Pot:

  • Set Instant Pot to saute for 7 minutes, add oil/water, onion and optional bell pepper, saute for 3 minutes, add quinoa and garlic, cook, stirring frequently for remaining 4 minutes.
  • Add the tomato paste, just shy of 2 cups of vegetable broth, tomatoes, oregano, salt & pepper. Attach lid and turn to lock. Turn the valve to SEALING. Manually set to HIGH pressure and cook for 1 minute.
  • Turn valve to VENTING for quick release (or let natural release for 5 minutes), remove lid, turn off heat, fluff with fork and let rest for 10 minutes. Season to taste.

Serve with chopped cilantro overtop for a pop of color and flavor.

Serves 4 – 6

Notes

Add cumin. If you would like to add more flavor, try adding a 1/4 – 1/2 teaspoon of cumin for another layer of flavor.

Use pico de gallo. For a quick short cut, use at 1 – 2 cups of store bought or homemade Pico de Gallo. Skip the saute, toast the quinoa, add the pico with the broth.

Use tomato sauce. If you don’t have tomato paste on hand, add 1/4 cup of tomato sauce, reduce the liquids to 1 3/4 cups water.

Using water: If using water instead of vegetable broth, be sure to add 1 teaspoon each garlic and onion powder for maximum flavor.

If using canned tomatoes, drain, but don’t rinse. Rinsing will wash the flavor away (that was my experience).

RECOMMENDED EQUIPMENT: I use this Instant Pot, and for storing and keeping warm, this glass instant pot lid is perfect (affiliate links).

FOLLOW TSV on FacebookInstagramPinterestYoutube, Subscribe (email), or RSS for more recipes and inspiration!

24 Comments

  1. This looks really good. Although, quinoa is an ancient grain so this isn’t a grain free alternative. It is, however a much healthier alternative to rice. I sub it out all the time. My kids actually prefer the quinoa! Thanks for the recipe!

    1. Julie | The Simple Veganista says:

      Thank you for your insight, Lulu! Quinoa is actually a seed, but considered a ‘pseudograin’ because of its nutrients and the way its eaten is similar to standard grains. It really is an interesting study. Some consider it a high-risk because it may be processed in areas with other grains. For myself, I recognize it to be grain-free and gluten-free. It is a good idea to rinse quinoa before cooking (although I admit I often skip this step), especially for anyone who is worried about cross-contamination. Here is a great article from Healthline.

  2. Great flavor! I used chicken broth because I had it on hand. I chose the recipe due to the quinoa not because it was vegan.






  3. Hello :)

    Recipe says optional tomatoes. If I do choose to do this, how would I integrate this within the stove top method recipe?

    Thankyou

    1. Julie | The Simple Veganista says:

      Great question, Kat! Add the tomatoes with the tomato paste (or in place of the tomato paste when mentioned in the instructions). I hope that helps. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star