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.
Serve with chopped cilantro overtop for a pop of color and flavor.
Serves 4 – 6
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). For more of my favorite cooking tools, shop my kitchen essentials.