Venezuelan Quinoa

Mariel Maslowski, Senior Account Executive

My mom (born and raised in Venezuela) always makes, what our family lovingly nicknamed, "Venezuelan rice." I love exploring cooking with new foods, and after reading the instructions on the quinoa pack, I figured the Venezuelans knew best and have never turned back. Sauté all the good stuff with the uncooked quinoa, simmer, fluff, and serve!


  • 1 tsp minced garlic
  • 1 splash extra virgin olive oil
  • 1 tbsp shallots or onions
  • 1 cube chicken bouillon
  • ½ cup chopped tomato
  • 1 pinch red pepper flakes or any spice you love
  • ½ cup uncooked quinoa
  • 1 splash white wine
  • 1 cup water
  • 1 cup baby spinach
  • 2 tbsp freshly shaved parmesan cheese
  • 1 pinch sea salt


  1. Wash and finely chop veggies of choice. Here I used shallots and an orange pepper. (Substitute any peppers, onions, or veggies you love).
  2. Heat olive oil in saucepan. Crush chicken bouillon cube and sauté over medium heat with orange pepper, shallots, garlic, and red pepper flakes for 1–2 minutes until tender and browned.
  3. Add dry quinoa to pan. Sauté, stirring constantly, on medium heat for a couple minutes until evenly coated with sautéed veggie mixture.
  4. Add white wine, stirring constantly, until liquid is absorbed.
  5. Add water and bring to a boil.
  6. Cover pan and reduce heat to a simmer.
  7. Simmer about 15–20 minutes, until liquid is absorbed.
  8. Remove from heat, fluff, and stir in chopped tomatoes, whole spinach leaves, sea salt and parmesan cheese.
  9. Serve and enjoy!