Spanish-Style Quinoa

QuinoaI am always looking for a side dish that is low in carbs. I believe we have a great one here! If you love Spanish rice then you’ll love this healthier option!

Spanish-Style Quinoa


2 Tablespoons olive oil

1 Cup uncooked quinoa

1 medium onion, finely chopped

3 cloves garlic, minced

1 green bell pepper, chopped

1- 15oz can diced tomatoes

2 1/2 Cups water

2 teaspoons of Spice Chicks Spicy Senorita Tex-Mex Blend


Heat the olive oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5-10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the diced tomatoes and water, then season with the Spice Chicks Spicy Senorita Tex-Mex Blend. Bring to a boil, then reduce heat to medium-low, cover and simmer until the quinoa is tender and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks. I have found that this particular dish is delicious the second day, so don’t be afraid of the leftovers or to make it a day ahead of time.