One-Pot Spanish Quinoa
One-Pot Spanish Quinoa- a simple, yet flavorful meal that takes just 30 minutes to make! (vegan + gluten-free)
It’s time for another one-pot meal! I know you guys love these as much as I do so I’m always looking for new ideas and this one, it’s a winner.
If you’ve tried my One-Skillet Mexican Quinoa then you’ll see that this one is very similar to that recipe. All you have to do is chop an onion and some garlic, throw everything in the skillet (or pot) with broth, and let it cook for about 20 or so minutes. It’s super fast and easy, and it leaves you with a nice full belly thanks to all of the healthy protein and fiber in the quinoa.
I used Bob’s Red Mill Organic Quinoa in this recipe because I can always count on it being the highest of quality. I also know they are very careful to prevent cross contamination which assures that what you are getting is guaranteed to be gluten-free. If you’re cooking for yourself of someone else that has an allergy to gluten then you know how important that can be!
Since quinoa originates from South America, it’s not exactly the most authentic choice for a Spanish-inspired recipe. But it tastes good so let’s just roll with it, k?
The main flavors in this dish come from ground cumin, smoked paprika, diced tomatoes and tangy artichoke hearts. Then all of that gets finished off with a bright spritz of lemon juice and fresh parsley.
Altogether it makes for a light yet satisfying meal that’s perfect for a busy weeknight or to prep for lunches during the week. I hope you enjoy it!
One-Pot Spanish Quinoa
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 1 cup uncooked quinoa, rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 (15-ounce) can quartered artichoke hearts water, drained
- juice of 1 lemon
- fresh parsley for serving
In a large skillet, warm olive oil over medium heat. Add the onion, garlic, cumin, oregano, cayenne and salt. Cook for about 3 minutes, until onion is translucent.
Next add the rinsed quinoa, diced tomatoes (with their juices), drained chickpeas, and vegetable broth. Bring to a low boil, cover with a lid and cook for about 20-30 minutes, stirring intermittently. When it’s finished the quinoa will be soft and most of the liquid will have absorbed.
Lastly, stir in the artichoke hearts until heated through. Remove from heat and squeeze fresh lemon juice over top. Garnish with fresh parsley, serve and enjoy!
Inspired by Budget Bytes
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.