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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Spanish Quinoa with Olives

  • Level: Easy
  • Yield: 4 servings
  • Total: 20 min
  • Active: 5 min
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Directions

  1. Saute 1 small chopped onion and 2 minced garlic cloves in olive oil in a saucepan over medium heat, 5 minutes. Stir in 1 cup quinoa, 1 teaspoon tomato paste and 1/2 teaspoon ground turmeric. Add 1 1/2 cups water and 1 teaspoon kosher salt; bring to a boil. Reduce the heat to low; cover and simmer until tender, 15 minutes. Stir in 3/4 cup each small pimento-stuffed green olives and chopped cilantro.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

Categories:

European Recipes Spanish Grain Recipes Quinoa Olive Recipes Side Dish

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1 Review
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Stephanie M.

I used this recipe as a side dish to go with a healthy version of chicken enchiladas and my family loved this!!!  I substituted Caldo de Tomate, a tomato flavored chicken boullion, instead of using water and it was amazing!  We will make this a regular side dish to go with our enchiladas.

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