If you feel like arroz con gandules makes your stomach feel bloated, or your mind feel anxious (good ole’ gluten-filled Goya Adobo and Sazon…) but you’re craving that good ole’ Puerto Rican rice, this Spanish Style Quinoa recipe is for you, mama!
The Spanish Style Quinoa Recipe That’ll Have You Saying, “Wepa”!
In 2011 I started to take true ownership of my health. Arroz con gandules, for example, makes my belly feel “heavy”. I don’t need research, studies, and three girlfriends in agreement to know that, while I ate arroz con gandules all of my life and loved it, that I needed to switch it up.
That’s why I started using Badia Gluten-Free Spices Sazon Completa and other Gluten-Free Badia Tropical Spices.
If you understand this bloated feeling after eating rice, follow my lead here. I swapped spanish rice for basic quinoa. Recently I’ve had a taste for spanish rice style quinoa. So I created this easy quinoa recipe. Swap your traditional spanish rice for this Spanish rice style quinoa recipe that’ll have you saying, “Wepa!”
As Latinas, our hearts yearn to stay close to our culture, but as wellness-savvy women, we know we have to do our best and find a way to honor our health. This is why you need my Spanish style quinoa recipe: it’s a great balance of both cultural and wellness-aware eating!
Why Quinoa? Because It’s Everything Rice Isn’t.
Quinoa is made of cancer fighting minerals. We all know (and likely love) someone who has either lost the battle to cancer, is currently battling cancer, or is a survivor. #FCKCANCER. Food has function, let’s eat smart and heal ourselves with what we eat.
Quinoa is a seed, not a grain. It’S gluten-free and wheat-free (rice is too, but…) and is actually a relative of dark leafy greens, like spinach.
Not to mention, 55% of quinoa made up of magnesium. Magnesium is a mineral that relaxes your body and mind. Now you know we need that, ladies!
Make This Spanish Style Quinoa Recipe For Your Next Family Potluck
Don’t miss out on another family get-together because you’re eating mindful, but everyone else is “going with the flow”. Take this spanish style quinoa as a side dish and add healthy Latino-inspired ingredients to make it your own. The goal is to feed ourselves, and the ones we love, healthy and “happy” food. Let’s use food to love our people to health!
Feed Your Homegirls To “Fit” With This Spanish Quinoa Recipe
Girls-Night-In has arrived. Enjoy the convenience of grabbing a bottle of wine and make this quick and easy quinoa recipe. Feel proud with your delicious and guilt-free potluck platter! Add your own favorite ingredients to the quinoa to jazz it up! Make and take this spanish rice style quinoa that’ll have all the ladies asking for the recipe!
Ingredients For Spanish Style Quinoa That May Be Difficult To Find At Your Local Grocery Store
I use Badia instead of Goya’s Adobo because Badia is gluten-free. Gluten causes anxiety and mood swings so use Gluten-Free seasonings from Badia Spices! You can get Badia Sazon Completa here hassle-free and get free shipping
Buen Provecho
When you can eat food that ish delicious and healthy, it’s a win-win situation. I hope this Spanish Style Recipe gives you a way to stay connected to your roots, while staying rooted in you health. I pray that you always eat good and feel good, after.
Leave me a comment below and tell me what you think about the my spanish style quinoa recipe or let me know a dish you’d like me to remix!
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| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Passive Time | 5 minutes |
| Servings |
people + left-overs for meal prepping
|
- 5 tablespoons olive oil extra virgin works well
- 2/3 cup sofrito
- 1/2 cup tomato sauce Trader Joe's brand is great because it has no corn-starch thickener like Goya does.
- 1 teaspoon salt
- 1 seasoned layer Badia Complete Seasoning I highly recommend Bodia adobo, it is gluten-free!
- 2 1/2 cups quinoa color does not matter
- 4 cups water
Ingredients
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- Turn your flame on low-medium (2 on my stovetop knob).
- Pour your 5 tablespoons of olive oil in a sauce pan.
- Add your 2/3 cup of sofrito and stir.
- Next, Stir in your 1/2 cup of tomato sauce.
- Then add 1 tsp of salt.
- Sprinkle a layer of Badia adobo over your final sauce.
- Dump in your 2 1/2 cups of quinoa and mix.
- Add in your 4 cups of water and stir.
- Bring your flame to medium heat ("4" on my stovetop knob) and let your water come to boil.
- When your water comes to boiling, lower your heat back to medium-low ( "2" on my stovetop knob) and cover.
- Let your quinoa simmer until all of the jugo has absorbed. Approximately 30 minutes.
- When all of the jugo has been absorbed, turn your quinoa over like you would traditional puerto rican rice.
- Let quinoa sit for about 5 minutes and then serve!
