Spanish Quinoa (also called Mexican Quinoa) has all the authentic flavors as Spanish rice, making it a perfect quinoa side dish to serve with your favorite Mexican meal.  This Mexican quinoa recipe is super  quick and easy to make and it turns out perfect every time!
pot of cooked quinoa

This easy one pot Mexican quinoa has the same delicious flavors as classic Spanish rice.  It’s made with onion, garlic, chicken broth, tomato sauce and a dusting of onion and garlic powders.

This Spanish Quinoa (also called Mexican Quinoa) makes a perfect quinoa side dish to serve with your favorite Mexican meal

I love I love this Mexican style quinoa so much that I can eat leftovers….cold.  Straight from the refrigerator.  And I love leftovers heated up in the morning with fried eggs.  That’s the best!  Hot or cold, I never tire of this Mexican quinoa. 

Spanish Quinoa Recipe

I make this Mexican quinoa recipe at least once a week.  Sometimes I serve it as a side, and other times I just crave it and eat it as a light vegetarian main course with a green salad.  This was the first quinoa recipe I ever made when I started cooking with quinoa.  

  • White quinoa (rinsed well for a good minute in a strainer before cooking)
  • Yellow or brown onion, finely chopped (don’t use sweet onion)
  • Garlic
  • Canola oil or Extra-virgin olive oil
  • Low-sodium tomato sauce 
  • Low-sodium chicken broth 
  • Onion powder
  • Garlic powder

Variations

Add ins…

  • Corn, peas and carrots
  • Fresh or canned chopped tomatoes
  • Seasoning like cumin or chili powder
  • Celery seed
  • Cilantro
  • Black, pinto or navy beans

How to Make Mexican Quinoa

This Spanish Quinoa comes together in about 30-35.   Five minutes prep, 20 to cook and 5-10 to sit to absorb all liquids.

  1. Saute onion and garlic
  2. Stir in quinoa
  3. Add tomato sauce, broth and onion and garlic powders
  4. Simmer for about 20 minutes with the lid on the pot
  5. Remove from heat and let quinoa set for 5-7 minutes
  6. Fluff cooked quinoa

This Spanish Quinoa (also called Mexican Quinoa) makes a perfect quinoa side dish to serve with your favorite Mexican meal

This easy quinoa recipe was inspired by this Spanish Rice and this Spanish Brown Rice, which I love and used to make all the time before I started cooking with quinoa.  If you like good classic Spanish rice, you’ll love this Spanish Quinoa recipe!  It takes about 20 minutes to cook and it turns out perfect every time! 

Looking for more healthy quinoa recipes to serve? 

Want more ideas? Check out all my healthy quinoa recipes.

This Spanish Quinoa (also called Mexican Quinoa) makes a perfect quinoa side dish to serve with your favorite Mexican meal
Yield: 4-6 servings

Spanish Quinoa

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 35 minutes

This Spanish Quinoa is quick and easy to make and it makes a perfect side dish to serve with your favorite Mexican dish.

Ingredients

  • 1 cup white quinoa (rinsed well for a good minute in a strainer before cooking)
  • 1 whole yellow or brown onion, finely chopped (don't use sweet onion)
  • 1 garlic clove, minced
  • 4 tablespoons canola oil
  • 1/4 cup low-sodium tomato sauce (roughly about 1/2 of an 8 ounce can)
  • 2 cups low-sodium chicken broth (1 14.5 ounce can)
  • 1/2 teaspoons onion powder
  • 1/4 teaspoon garlic powder

Instructions

  1. Heat the oil in a saucepan over medium-high heat.
  2. Add the chopped onion.
  3. Cook the onion for a minute or two or until it starts to soften.
  4. Add the garlic and cook for another minute or two.
  5. Stir in the quinoa and blend well.
  6. Add the tomato sauce and stir to incorporate well.
  7. Add the chicken broth and the onion and garlic powders.
  8. Place a lid on the saucepan and turn the heat down to low.
  9. Stir about 3 times or so for the first 5 minutes, then leave it alone and let it simmer.
  10. Cook on low heat for about 20 minutes total or until the liquid is mostly absorbed but it still looks slightly moist on top.
  11. Remove from heat and let set for about 5 to 10 minutes before fluffing with a fork.

Notes

VARIATIONS 

Add ins...

  • Corn, peas and carrots
  • Fresh or canned chopped tomatoes
  • Seasoning like cumin or chili powder
  • Celery seed
  • Cilantro
  • Black, pinto or navy beans

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 142Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 28mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 3g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.