Instant Pot Spanish Quinoa

One Pot meal that can be easily made in the Instant Pot; this recipe for Spanish Quinoa is delicious, easy and no-fail! 

Perfect for making tacos, burritos and quesadillas or as a complete meal with beans. 

Move over Spanish Rice and make this bowl of Spanish Quinoa with this recipe. 

Quinoa has been around for a few years and it has been used in SO many recipes. It makes such a great substitute for rice in so many dishes. 

I use quinoa for many recipes that would traditionally be made with rice. From burrito bowls and fried rice to curries and soups; quinoa is used quite often in my kitchen.

This Spanish quinoa is no exception; it is a great way to use quinoa in a one pot meal that comes together in under 30 minutes! 

What is Spanish Rice

Spanish rice is actually not Spanish at all! 

Spanish rice is actually a Mexican side dish using a handful of pantry essentials; this red rice or Arroz Rojo is a must-have for entrees or with beans.

It is super easy and quick to make, comes together in minutes and has only a handful of ingredients that are not hard to procure. 

There are several recipes to make this rice; I have an Instant Pot version here that we love for any Mexican meal.

Why make Spanish Quinoa

• If you are looking for a substitute for rice in your meals; this quinoa will work really well. 
• Besides being great to serve with beans, guacamole, sour cream and pico de gallo it can also be used as a filling for enchiladas, tacos, burritos or quesadillas.
• Plus, making it is super quick and easy and hands-free when using the instant pot. 
• It is Vegan and gluten-free; making it a great dish for those who are looking for specific diet recipes. 
• While the ingredients in the recipe can be easily swapped with those at hand; the result will still be super delicious! 

Making this in the Instant Pot is the BEST. It is hands-free and needs just one utensil to put it together. Just put everything together in the pot, cook it till done and serve.

I love to use it as a quick salad with some lettuce leaves, guacamole and crushed chips. Besides, it is a great filling for my tex-mex dishes like quesadillas, tacos and burrito. Plus, it is a complete meal with some pinto beans and a salad.

What you need to make Spanish Quinoa

Quinoa: You can use any color of quinoa you have for this; white, tricolor or a blend of these. 

Just wash the seeds a few times so that the bitter outer cover is no longer present. 

Oil: Use any unflavored oil for the recipe. I use avocado oil for this or sometimes Olive oil. 

Garlic: Like most Mexican recipes, this one has garlic too. 

Both fresh pods minced well or garlic powder would fine for it. 

Onion, Pepper: Add red, white or yellow onions and peppers of whatever color you have. 

An easy way to do away with the chopping is to use some store bought pico de gallo for this recipe.

Salsa: Any jarred salsa works great; chunky or smooth. Fire roasted tomatoes can be used instead.

Tomato Paste: This is an optional but recommended ingredient for taste, flavor and color. Skip if you do not have it.

Taco Seasoning: An easy way to replace a ton of seasonings is to use taco seasoning. It adds a lot of flavor and taste.  

Water or Broth: Use either of the two to cook the quinoa. I generally stick to broth as it adds a lot of flavor.

Steps

1- Set the Instant Pot to 'Sauté'. Once the display reads hot, add oil, garlic, onion and peppers. Cook till the garlic loses its raw flavor. 

2- Then add the quinoa in the pot.

3- Add taco seasoning and salt; and mix well. 

4- Next add water, salsa and tomato paste; do not stir.

5- Then change mode to pressure cook. Close and seal the lid. Set time to 1 minute. Once the cooking is complete, let all the pressure release naturally.

6- Open the lid and fluff with a fork.

7- Let the quinoa stand for 3-4 minutes.

8- Serve topped with cilantro, guacamole and some chips on the side.

Tips and Notes

• Rinse the quinoa well as the top coat if not washed away will make the final dish bitter.
• I generally add 1 cup water for 1 cup quinoa; if you like yours mushy, add ¼ cup extra water.
• Substitute salsa for fire roasted tomatoes if desired and garlic powder works in place of fresh garlic.
• Add some beans and corn if you want to make fiesta Spanish quinoa. 
• Leftovers can be refrigerated for 4-5 days in an airtight container. Freezing it keeps the quinoa good for a couple of months.

Other Tex-Mex dishes to try

Here are some delicious recipes that would be great with this Spanish Quinoa. These also work amazingly well by themselves!

• 30 Minute Vegetarian Quinoa Enchilada
• BAKED Avocado 'Fries' Tostadas
• Chipotle's famous Veggie Buritto Bowl
• Pinto Beans - No Soak Method

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