Recipe Collab: Spanish Style Toasted Quinoa

This dish draws from the flavors of Spanish-style rice with smoky flavors of chorizo. We've replaced rice with Toasted Quinoa for added protein, and made some swaps to make the dish vegan - mushrooms for texture, Rumi Spice saffron for aroma, and smoked Spanish paprika.



  • 2 pinches Rumi Spice Afghan saffron threads 
  • 1 yellow onion, minced (1 cup)
  • 3 cloves garlic, sliced
  • 1 red pepper, diced
  • 6 white mushrooms, halved
  • 1 cup I Heart Keenwah Toasted White Quinoa
  • 2 cups water
  • flakey sea salt (to taste)
  • 1 Tbs smoked Spanish paprika (aka pimenton)
  • 1 Tbs oregano


  1. Place saffron threads in a bowl and add 1 cup of hot water. Allow the saffron to steep for 5 minutes.
  2. Meanwhile, add onion, pepper, garlic, mushrooms and olive oil to a pan and cook on medium until onion turns translucent or about 10 minutes.
  3. Add quinoa, 1 cup of saffron-infused water and an additional 1 cup of water (in total: 2 cups of liquid) and bring to a rigorous boil.
  4. Cover pot and simmer on your stove's lowest setting for 20 minutes.
  5. Remove from heat and let rest (still covered) for 10 minutes.
  6. Season with salt, smoked Spanish paprika (don't skimp on the Spanish paprika as it infuses the dish with an intense smoky flavor) and oregano.
  7. Fluff with a fork and serve.

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