Spanish Quinoa Bowls
The perfect combination of fluffy & chewy, this vegan, gluten-free, and Kosher for Passover recipe is full of flavor and allows for lots of creativity!
Servings: 4 bowls
Ingredients
- 1 yellow onion, finely diced
- 2 large cloves of garlic, minced
- ½ tbsp olive oil
- 1 cup quinoa
- 1 tbsp double concentrated tomato paste
- ½ tsp chili powder
- 1 tsp cumin
- 2 cups vegetable broth
- 2 tbsp cilantro, chopped finely plus more for garnish
- ½ tbsp lime juice
- salt & pepper to taste
Instructions
- Heat the olive oil in the pan over medium heat. Sauté the onion and garlic in the olive oil for about 2 minutes until you can smell the garlic.
- Add the tomato paste and cook for another 2-3 minutes and stir with a spatula frequently.
- Then add the quinoa, chili powder, and cumin and cook for another 2-3 minutes. Continue stirring frequently throughout.
- Add the vegetable broth. Bring the quinoa to a boil and then let simmer (covered) for 8-12 minutes, or until the broth has boiled off.
- While the quinoa is simmering, add the lime and cilantro.
- Once the quinoa has finished, fluff with a fork and add the salt and pepper to taste. Serve hot or warm with cilantro on top and add toppings.