Sunday, March 10, 2013

Spanish Rice and Quiona

I love Spanish rice but I also love Quionas. So on an experimental mind here...I mixed the two together with some vegetables and some Spanish spices to create a yummy dinner I truly enjoyed.
This is a dinner any vegetarian or vegan would love to eat.
So here it goes...
1/2 c. Quionas
1/2 c. portabello brown rice
1/2 c. black eye peas
1/2 c. pigeon peas (gandules)
1 c. frozen peas
1/2 c. can spinach
(drained and rinsed well in lemon juice, chop finely)
1 T. sofrito
(recipe on file)
2 T. olive oil
6 cilantro sprigs
1/4 c. tomato sauce
1 envelope of sazo'n
1 envelope of jamo'n
a pinch of salt & black pepper
2 c. boiling water
In a non stick large skillet or pot pour in the olive oil & the sofrito, simmer it lightly then add the tomato sauce, spices, spinach and beans, saute' for 2 minutes on med. temperature. Then add the quionas & rice and peas. Pour in hot boiling water slowly just enough to cover about 1 inch above the food level. Let it boil on medium for 5 minutes, once the water has evaporated stir it lightly and cover with lid for 10 minutes on low heat, stir lightly and cook for another 5 more minutes. Stir well before serving...enjoy. That is all, its simple and very delicious.
From my Caribbean Vegan Kitchen to yours...SALUD!

1 comment:

  1. That looks like a great dish millie! I really need to do more Spanish inspired dishes!


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