Spanish Style Quinoa
If you feel like arroz con gandules makes your stomach feel bloated, but you’re craving that good ole’ Puerto Rican rice, this Spanish Style Quinoa recipe is for you, mama!
Servings Prep Time
4people + left-overs for meal prepping 5minutes
Cook Time Passive Time
35minutes 5minutes
Servings Prep Time
4people + left-overs for meal prepping 5minutes
Cook Time Passive Time
35minutes 5minutes
Ingredients
Instructions
  1. Turn your flame on low-medium (2 on my stovetop knob).
  2. Pour your 5 tablespoons of olive oil in a sauce pan.
  3. Add your 2/3 cup of sofrito and stir.
  4. Next, Stir in your 1/2 cup of tomato sauce.
  5. Then add 1 tsp of salt.
  6. Sprinkle a layer of Badia adobo over your final sauce.
  7. Dump in your 2 1/2 cups of quinoa and mix.
  8. Add in your 4 cups of water and stir.
  9. Bring your flame to medium heat (“4” on my stovetop knob) and let your water come to boil.
  10. When your water comes to boiling, lower your heat back to medium-low ( “2” on my stovetop knob) and cover.
  11. Let your quinoa simmer until all of the jugo has absorbed. Approximately 30 minutes.
  12. When all of the jugo has been absorbed, turn your quinoa over like you would traditional puerto rican rice.
  13. Let quinoa sit for about 5 minutes and then serve!