Spanish Quinoa in 30 Minutes
- 1/3 cup quinoa, rinsed
- 1 tsp. olive oil
- 1/4 cup diced onions
- 1 1/2 cup water
- 1 tsp. vegan chicken bouillon seasoning
- 1 Tbsp. tomato sauce
- Sautée the quinoa in a pan with the olive oil and diced onions for approximately 2 minutes, or until the quinoa is light-brown, stirring frequently to prevent burning.
- Add the water, bouillon, and tomato sauce and stir. Cover and let simmer for 25 minutes, or until the water is absorbed and the quinoa is fluffy.