Skillet Spanish Quinoa

Elevate your meal prep with this nutrient-dense, one-pan Skillet Spanish Quinoa

Ingredients

• 1 cup uncooked quinoa
• 1 Tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 green bell pepper, diced
• 1 cup low-sodium vegetable broth
• 1 (15 oz) can petite diced tomatoes (no salt added)
• 1/2 tsp hot sauce
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• Pinch of freshly ground black pepper
• 1 Tbsp fresh cilantro, roughly chopped

Instructions

1. Prepare Quinoa: Rinse the quinoa thoroughly under cold water and soak for about 10 minutes in warm water to remove any residual saponins (which can cause bitterness). Drain well.
2. Sauté Aromatics: In a large, high-quality skillet over medium-high heat, drizzle the olive oil. Add the chopped onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.
3. Combine Ingredients: Incorporate the green bell pepper, vegetable broth, diced tomatoes (with juices), hot sauce, and dry seasonings. Stir in the drained quinoa and bring the mixture to a gentle boil.
4. Simmer: Cover the skillet with a tight-fitting lid and reduce the heat to low. Simmer for approximately 20 minutes, or until the liquid is fully absorbed.
5. Rest and Fluff: Turn off the heat and allow the quinoa to sit covered for an additional 5 minutes. This allows the steam to finish the texture perfectly. Fluff with a fork.
6. Garnish: Top with fresh cilantro and serve immediately as a nutrient-dense side or a light main.