Spanish Quinoa

Serves: 4 | Prep Time: 5 minutes | Cook Time: 20 minutes
Spanish Quinoa



Drain tomatoes, chop, and place tomato cooking liquid in a measuring cup. Drain the beans and combine with the tomato liquid. Add enough cold water to equal 1 1/2 cups liquid and set aside.

Heat oil and sauté the onions and garlic until translucent. Stir all remaining ingredients. Add the measured liquid, cover and bring to a boil. Reduce the flame to medium-low and cook 15 minutes or until liquid is gone. Remove from the flame and let sit, covered for 5 minutes. Mix and serve.

Nutritional Information

Per serving - 324 calories, 7 g fat (17% calories from fat), 13 g protein, 31 g carbohydrate, 13 g fiber, 0 mg cholesterol, 272 mg sodium

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