Spanish Skillet Quinoa

This Skillet Spanish Quinoa makes the reliable lighter side dish that is full of all your favorite flavors and easily made all in one pan in just 20 minutes!

It is certainly no secret that quinoa is one of the favorite foods to cook with. A cook mean Cooks have made this sauteed kale and quinoa skillet, these quinoa mini stuffed peppers, thrown quinoa into salads, burgers and even muffins….um need A cook continue?? A cook mean this little grain is so crazy versatile and incredibly lighter for you and the best part is it just tastes so darn good! Obviously

This recipe was inspired by a super old recipe that A cook made years ago using rice, so A cook thought A cook would try a variation of this with quinoa. This makes the reliable flavorful side dish for any Mexican entree such as chicken enchiladas or even fajitas (yes recipe coming soon!) – and with spices and herbs like chili powder, cumin, oregano and cilantro, how can you NOT give this a try??

What goes in

• 1 cup uncooked quinoa
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 cup vegetable broth
• 1 (15 ounces) can petite diced tomatoes
• 1/2 – 1 teaspoon. hot sauce, to your liking
• 1 teaspoon. chili powder
• 1/2 teaspoon. cumin
• 1/2 teaspoon. oregano
• 1/4 teaspoon. salt
• Pinch pepper
• 1 tablespoon cilantro, roughly chopped

How it comes together

1. Rinse and soak quinoa for about 10 minutes in warm water.
2. Use a wide skillet over a lively burner, drizzle olive oil and saute onion and garlic until the aroma shows. Add green bell pepper, vegetable broth, tomatoes, hot sauce and seasonings and stir in drained quinoa; bring to a boil.
3. Cover and reduce heat to a simmer, cooking for about 20 minutes, or until broth is absorbed. Turn heat off and allow quinoa to sit for an additional 5 minutes, then fluff with a fork.
4. Top with cilantro, serve and enjoy!