I remember growing up my mom always made the best Spanish rice. We would have it with enchiladas or tacos and a side of homemade re-fried beans. Now that I have my own family I have made Spanish rice several times. The only problem was every time I ate Spanish rice my stomach felt heavy and I felt sick. Plus we found out my little boy is allergic to rice. That was my cue to figure out another version we could eat. That's when this recipe was created. Everyone who has tried it asks me for the recipe. My favorite way to eat Spanish Quinoa Salad is the next morning as left overs with a poached egg on top. It is a delicious breakfast packed with protein.
Spanish Quinoa Salad
1 cup dry quinoa, rinsed, drained and patted dry
1 tablespoon extra virgin olive oil
½ cup onion, chopped
1½ cups of chicken broth
½ cup tomato sauce
1 tablespoon diced green chilies, canned
8 dry bay leaves
8 dry bay leaves
¼ cup sliced olives
¼ cup tomatoes, chopped
1 tablespoon fresh cilantro, roughly chopped
salt and pepper to season
In a medium sized saucepan saute onions in olive oil for 2-3 minutes until golden in color. Add the rinsed quinoa to the onions and toast for 3-5 minutes.
Add chicken broth, tomato sauce, diced green chilies, bay leaves, and a dash of salt and pepper. Bring to a boil.
Cover and reduce heat to low. Simmer for 15 minutes.
Remove from heat, keep lid on and let stand for 5 minutes.
Fluff with fork, remove bay leaves from cooked quinoa and season with salt and pepper. Add sliced olives, chopped tomatoes, and fresh cilantro.
Enjoy this by itself, as a side to enchiladas, inside a taco or even the next morning for breakfast with a poached egg on top.