Creole Spiced Quinoa

Quinoa is an ancient grain grown primarily in Bolivia. This super food has gained in popularity over recent years because of its protein content and--more specifically--because it's a complete protein. It's a staple among vegetarians and vegans, but it's making its way to lots of tables--no matter the eating lifestyle. This recipe uses the pilaf method to infuse flavor into the quinoa grains before the cooking process begins. The minced aromatics and spices in Unholy Trinity delivers a savory-spicy one-two punch to the quinoa--which can tend to be bland on its own. Serve this as a side dish or as a meal on its own.


1 cup quinoa, soaked in water for a few minutes then rinsed thoroughly to remove bitter outer coating

2 tsp Unholy Trinity

1/2 tsp salt

2 tsp Arbequina Extra Virgin Olive Oil

2 cups water or stock


After soaking and thoroughly rinsing the quinoa, heat a 2 quart saucepan with a tight fitting lid over medium-high heat. Add the Arbequina Extra Virgin Olive Oil, Unholy Trinity and salt and saute. Add the quinoa and stir to coat the grains with oil and distribute the spice blend. Saute until you hear a bit of sputtering and see that the quinoa has heated through. Add the stock or water and bring to a full boil. Place the lid on the pan and reduce heat to low. Cook for 20 minutes. Fluff with a fork and serve.

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