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  • Writer's pictureElan Dakota Halpern

Spanish Quinoa Salad


  • 2 Tbsp. vegetable oil

  • 1 cup quinoa

  • 1 yellow onion finely diced

  • 3 cloves garlic minced

  • 1 green bell pepper finely diced

  • 1 cup tomato sauce

  • 2 ½ cups water

  • 1 tsp chili powder

  • Pinch of garlic powder

  • Pinch of ground cumin


  • Heat the vegetable oil on medium high heat. Stir in the quinoa, onion, bell pepper, and garlic.

  • Cook 5 to 10 minutes until the onion is tender and the quinoa is toasted. Stir in the tomato sauce and water, then the chili powder, garlic powder, and cumin.

  • Bring to a boil, then reduce heat to low, and simmer, covered, for about 30 minutes. Let cool, and fluff with a fork.

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