Everyone loves Spanish rice when having tacos, enchiladas, etc. I know I do. BUT I decided to make it a little bit healthier using quinoa. Quinoa has more fiber and more protein than rice, which makes it a little more filling. Quinoa is naturally gluten-free and is a great source of iron, magnesium, phosphorus, zinc, manganese, calcium, potassium and selenium. In this Spanish-Style Quinoa I used chicken broth, but if you switch to water or vegetable broth it could be a vegetarian and vegan side dish.
I also have great uses for the leftovers. I made this dish to go with tacos. So a couple days later I mixed the taco meat with the Spanish-style Quinoa, put that in some peppers with cheese. And there you go, stuffed peppers. Another option for the leftovers is enchiladas. Now you can just mix this quinoa with some cheese, put into corn tortillas, top with enchilada sauce, find my home made recipe here, and cheese and there you have enchiladas. But you could put shredded chicken or taco meat into those as well. The enchiladas with the leftover Spanish-style Quinoa are my favorite!