Spanish Quinoa Recipe

Spanish Quinoa Recipe

Quinoa is a terrific ingredient and an excellent source of protein, so give it a try. For more recipe ideas check out the Chef Buck Playlist SPANISH QUINOA RECIPE 1 Tbsp OLIVE OIL 1 ½ cups QUINOA ½ cup RED ONION (minced, separated) 3-5 cloves GARLIC (finely chopped) ½ large RED BELL PEPPER (minced, separated) 1 14 oz can DICED TOMATO (reserve juice) 1 15 oz can KIDNEY BEANS (drained, rinsed) 1 tsp CUMIN powder 1 tsp CHILI powder 2 cups WATER, including drained tomato liquid ½ cup CILANTRO (fresh, chopped) 1 small CUCUMBER (diced, peeled if waxed) 1 AVOCADO (seeded, peeled, diced) 1/3 cup LIME JUICE (freshly squeezed) SALT and PEPPER to taste Drain the tomato liquid into a measuring cup. Add enough water to equal 2 cups. Heat oil on medium high. Saute garlic, 2/3 of the onion and 1/3 of the red pepper. [Rest of the onion and red pepper will be added raw at the end.] Stir in tomatoes with green chilies, kidney beans, cumin and chili powder and water/tomato juice mixture. Bring to a boil. Reduce to medium low and cook 15 minutes — most liquid is gone and quinoa is tender. Turn off the flame and let sit for about 10 minutes, until all water is absorbed and quinoa is warm, not hot. My other Youtube channel: Chef Buck playlist: quinoa recipe Spanish spicey healthy vegetarian vegan diet low calorie rice alternative substitute dinner lunch idea kitchen restaurant cooking food culinary instruction school
Video Rating: 4 / 5

19 thoughts on “Spanish Quinoa Recipe”

  1. Trying to learn how to cook…and cook with healthy ingredients. Thanks for breaking things down to this noob =) going shopping to get some of the ingredients tomorrow and *try* to do my best. Do you happen to have tandoori recipes? Thanks? for the bottom of my heart for being such a great teacher!

  2. if using dried beans, you’ll need to soak them, but 24 hours will be longer than neccessary. Folks often place dried beans in a pot of cold water (3X as much water as beans) to soak overnight so they’ll be ready the next day– 6-8 hours of soaking is enough. To get beans ready quick, put them in a pot of cold water and bring to a boil for 2 minutes, cover and set aside for 2 hours and they will be ready to use in? recipes. I mostly use canned beans since I rarely plan meals too far ahead.

  3. thanks for the nice comment–I’ve been trying to do some new stuff with quinoa, too. I’m toying with the notion of trying to make nachos with a quinoa topping, but my partner? is not optimistic–we’ll see!

  4. Hi Buck, I just discovered you videos a few days ago. I had an afternoon off so I sat and watched at least 20 of them in a row Good way to spend an afternoon. Love them. Just happened to be having friends over for haddock that evening so I cooked up your blackened haddock and spicy couscous. Fantastic! Can’t wait to? try this recipe tonight. My husband and I love quinoa so I’m excited to do something new with it. Looking forward to more videos.

  5. I’m actually still eating the last bag of? gorp I mixed in Erwin (throwing it on my cereal in the mornings)…I kinda hate to finish it, but I think there’s only a day or two left

  6. I have an extensive hand care regiment at the end of every day (which includes a perilous knuckle shave)?

  7. awww bittersweet, the return of your cooking vids 🙂 i kinda miss the big bags of gorp hehe. that said… YAY! glad you are back!
    i love quinoa and this looks deeeeelightful. sadly, i am allergic to avocado… and i ate them for 40 years, so i know what i am missing 🙁 i can replace them? with artichoke hearts and be almost as happy though. 🙂

  8. I would keep walking…walking actually extends your life…Keeps your brain sharp just by the right? left right thing…google the benefits of walking just 30 minutes a day…Crazy the benefits it gives….Walking is actually a feel good drug !

  9. quinoa’s heartiness is a big plus –it can fill you up like rice or pasta without being rice or? pasta (sounds like magic)

  10. ha–I guess every little bit helps…now that I’m not hiking I’m gonna have to work a little harder at keeping the weight off…so far I’ve stuck to eating whatever the hell I want, but smaller portions…so far, so? good.

  11. Harissa is definitely my kinda spice, although I don’t think I’ve used it in any of the vids I have up–and I’m not in my own kitchen–in fact, I don’t have a kitchen anymore–but I’ve slightly taken over my mom’s kitchen, and she’s been a pretty good sport about it, so far. I know it’s annoying to have someone puttering around in your kitchen and moving things around, hopefully she won’t ban me from the kitchen space before we’re ready to hit the road.?

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