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


  • 1 Tbsp Eden Extra Virgin Olive Oil
  • 3 cloves garlic, pressed
  • 1 medium onion, diced
  • 1 cup Eden Red Quinoa, washed and drained
    or white Eden Quinoa
  • 28 ounces organic whole tomatoes, drained, chopped, and reserve tomato cooking liquid
    or plain Eden Whole Tomatoes
  • 1 medium green bell pepper, diced
  • 1/2 tsp chili powder, or to taste
  • 1 tsp ground cumin, optional
  • 1/2 tsp Eden Sea Salt
  • 1 1/2 cups water, including reserved tomato and bean cooking liquid
  • 15 ounces Eden Pinto Beans, drain and reserve bean cooking liquid


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 - 173 calories, 6 g fat (29% calories from fat), 6 g protein, 25 g carbohydrate, 9 g fiber, 0 mg cholesterol, 74 mg sodium

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