Spanish Ric... Quinoa!
Posted by Justin Mendez on Tuesday, November 29, 2011
Under: vegan
Lately I've been cooking dishes similar to those I grew up eating. For those of you who don't know me, my Father is a first generation from Mexico and my Mother was adopted and raised by a Mexican family. Thus, the majority of food I grew up eating was at least based off traditional Mexican dishes. My favorites being homemade tortillas, homemade tamales and Spanish rice, which I have been making vegan for several years now. My Mom went vegan a few years ago and started editing all of her old recipes to omit animal ingredients. Also, after I introduced her to quinoa, she has begun making her Spanish rice as Spanish quinoa.
Anyone who knows me at all knows that I am reluctant to share recipes with people, especially family recipes. Maybe in the back of my head I am planning to author a cook book in the future. But, this one is pretty short and pretty basic and it will only really be found useful for those of you who just don't feel like going through the little trouble to take a Spanish rice recipe and change it on your own.
So, here you are:
Mendez Family Spanish Quinoa
1 T. canola or olive oil (I like canola, my mom likes olive)
4 Gloves garlic, minced
2 C. quinoa (I like to do a mix of white and red just for aesthetics)
3 C. Water
1 C. Tomato Sauce
2 t. Salt
Skillet with lid or aluminum foil
Sauté the minced garlic in a pan (I use a 12" non-stick skillet) on medium high heat. If your garlic is burning the heat is too high and you will most likely end up burning the quinoa in the next step.
Add quinoa to your pan and continue to sauté until you can see that the white quinoa is a light golden brown.
Add water, tomato sauce and salt and stir until well mixed.
Bring liquids to a boil, then cover and simmer on low heat for about 30 minutes.
I suggest checking your quinoa after 20 minutes. Just lift the lid, stir the quinoa to see if there is any liquid left in the pan. If there is then it's not done yet and if there isn't you can scoop some out and try it to see if it's still crunchy or not.
The end result should be well cooked, fluffy, delicious quinoa.
Fluff and serve hot with homemade tortillas, refried beans, guacamole, fresh kale and sautéed tempeh and veggies.
Anyone who knows me at all knows that I am reluctant to share recipes with people, especially family recipes. Maybe in the back of my head I am planning to author a cook book in the future. But, this one is pretty short and pretty basic and it will only really be found useful for those of you who just don't feel like going through the little trouble to take a Spanish rice recipe and change it on your own.
So, here you are:
Mendez Family Spanish Quinoa
1 T. canola or olive oil (I like canola, my mom likes olive)
4 Gloves garlic, minced
2 C. quinoa (I like to do a mix of white and red just for aesthetics)
3 C. Water
1 C. Tomato Sauce
2 t. Salt
Skillet with lid or aluminum foil
Sauté the minced garlic in a pan (I use a 12" non-stick skillet) on medium high heat. If your garlic is burning the heat is too high and you will most likely end up burning the quinoa in the next step.
Add quinoa to your pan and continue to sauté until you can see that the white quinoa is a light golden brown.
Add water, tomato sauce and salt and stir until well mixed.
Bring liquids to a boil, then cover and simmer on low heat for about 30 minutes.
I suggest checking your quinoa after 20 minutes. Just lift the lid, stir the quinoa to see if there is any liquid left in the pan. If there is then it's not done yet and if there isn't you can scoop some out and try it to see if it's still crunchy or not.
The end result should be well cooked, fluffy, delicious quinoa.
Fluff and serve hot with homemade tortillas, refried beans, guacamole, fresh kale and sautéed tempeh and veggies.
In : vegan
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