Savor the Flavors of Spain: A Guide to Romesco Quinoa

Experience Spanish flair at your table with this vibrant, protein-packed Romesco quinoa dish, featuring almonds, peppers, and Manchego cheese.

By Medha deb

Created on Sep 28, 2025

Experience Spanish flair at your table with this vibrant, protein-packed Romesco quinoa dish, featuring almonds, peppers, and Manchego cheese.

If you’re searching for a vibrant, nutritious, and delicious addition to your meal rotation, look no further than Romesco Quinoa. This side dish fuses the iconic Spanish Romesco sauce—a smoky, nutty blend of roasted red peppers, almonds, and tangy vinegar—with wholesome quinoa, a protein-packed grain beloved for its texture and subtle flavor. Perfect as a stand-alone meal or alongside your favorite mains, this recipe delivers both flavor and nutrition to your table.

What Is Romesco Quinoa?

Romesco sauce is a flavorful condiment that hails from Catalonia, Spain. Traditionally made with roasted tomatoes, red peppers, garlic, nuts (usually almonds), olive oil, and a splash of vinegar, Romesco sauce is celebrated for its smoky, tangy profile and its versatility. While the classic use is as a topping for seafood or grilled vegetables, Romesco also shines as the inspiration for this quinoa-based dish. Blending the sauce into fluffy quinoa, and finishing with Manchego cheese and fresh herbs, this vibrant recipe is a sophisticated, healthy twist on a Spanish staple.

Gluten-free, vegetarian, and protein-rich
Showcases Mediterranean flavors with smoked paprika, toasted almonds, and sherry vinegar
Ready in under 30 minutes—perfect for weeknight dinners or festive gatherings

Ingredients Overview

This dish is a celebration of simple, high-quality ingredients. Each component offers flavor, nutrition, and authenticity:

Quinoa: A gluten-free whole grain, rich in protein, fiber, and minerals.
Olive oil: Adds heart-healthy fats and a fruity undertone.
Sherry vinegar: Provides acidity and depth, characteristic of Spanish cuisine.
Garlic: For its pungent, aromatic bite.
Kosher salt: Balances and enhances flavors.
Smoked paprika: Lends smokiness and authentic Spanish flavor.
Roasted piquillo peppers: Sweet and vibrant, they provide color and complexity.
Toasted almonds: Deliver crunch, nuttiness, and substance.
Fresh flat-leaf parsley: Brightens the dish and adds freshness.
Manchego cheese: Aged Spanish cheese for nutty, creamy richness.

Optional additions: Top with extra almonds and cheese for texture and decadence.

Step-by-Step Directions

Cook the Quinoa:
- In a medium saucepan, combine 1 1/3 cups quinoa with 2 1/2 cups water. Bring to a boil, then reduce heat to a simmer.
- Cover and cook until just tender, about 12 minutes. Remove from heat and let it sit, covered, for 3 more minutes to absorb excess steam. Fluff with a fork.
Related: Quinoa, Black Bean, and Avocado Salad: A Nutritious Powerhouse for Every Table
Prepare the Dressing:
- In a large mixing bowl, whisk together 2 Tbsp olive oil, 1 Tbsp sherry vinegar, 1 tsp grated garlic, 1 tsp kosher salt, and 2 tsp smoked paprika until emulsified.
Mix & Finish:
- While still warm, add the fluffed quinoa to the dressing. Toss well to coat each grain.
- Fold in 1 (12-oz) jar roasted piquillo peppers, drained and chopped, 1 cup toasted chopped almonds, 3/4 cup chopped flat-leaf parsley, and 2 oz grated Manchego cheese.
- Toss until thoroughly combined. Serve topped with extra almonds and Manchego cheese, if desired.

Expert Tips for Perfect Romesco Quinoa

Toast your almonds for optimal crunch and flavor—roast in a dry skillet or oven until golden.
For extra smokiness, use fire-roasted red peppers or a mix of piquillo and regular red bell peppers.
Make it vegan by omitting Manchego or substituting with a plant-based cheese.
Add protein-rich toppings like roasted chickpeas or grilled chicken for a main-course meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature for easy meal prep.

Nutrition Information

Per Serving	Amount
Calories	566
Protein	19 g
Carbohydrates	50 g
Fiber	9 g
Sugars	5.5 g (0 g added)
Fat	33 g (6 g saturated)
Cholesterol	15 mg
Sodium	665 mg

This dish balances healthy fats, protein, fiber, and complex carbohydrates, making it a smart choice for a satisfying vegetarian main or side.

Ingredient Spotlight: Spanish Flavors

Let’s dive into the classic Spanish ingredients that make Romesco quinoa irresistible:

Smoked Paprika (Pimentón): A hallmark of Spanish cooking, smoked paprika delivers deep, earthy flavor and vibrant color. Opt for the dulce (sweet) or picante (spicy) varieties based on your heat preference.
Sherry Vinegar: This wine-based vinegar is prized for its complexity. If unavailable, substitute with red wine vinegar or white balsamic vinegar, though sherry vinegar is best for authenticity.
Almonds: Toasted almonds are essential for traditional Romesco. For variety, try hazelnuts or walnuts.
Manchego Cheese: Made from sheep’s milk, Manchego brings buttery, nutty richness that complements the smoky, tangy elements.

Creative Variations and Serving Ideas

Romesco quinoa is endlessly adaptable. Try these creative spins to keep things interesting:

Add Roasted Vegetables: Stir in roasted eggplant, zucchini, or mushrooms for a heartier plant-based meal.
Upgrade to a Grain Bowl: Serve warm or chilled, layered with greens, avocado, cucumber, cherry tomatoes, and a dollop of extra Romesco or hummus.
Top with Protein: Add grilled shrimp, fish, chicken, or chickpeas to turn this into a substantial entrée.
Mediterranean Twist: Include artichoke hearts, olives, or crumbled feta for a Greek-inspired version.

Frequently Asked Questions (FAQs)

What is the origin of Romesco sauce?

Romesco originated in Catalonia, Spain, and was traditionally served with grilled fish or vegetables. Its signature flavors come from roasted red peppers, garlic, toasted nuts, olive oil, and vinegar.

Can I make Romesco quinoa vegan?

Yes! Simply omit the Manchego cheese or replace it with a vegan cheese alternative, and ensure that all other ingredients are plant-based.

What if I can’t find piquillo peppers?

Roasted red bell peppers are a suitable substitute. They offer similar sweetness and texture.

Can I prepare Romesco quinoa in advance?

Absolutely. The dish stores well for 2–3 days in the fridge, making it perfect for meal prep and picnics.

What are good pairings with Romesco quinoa?

Pair with grilled fish, seared chicken, or serve as part of a tapas spread with olives, marinated vegetables, and crusty bread.

Other Inspired Recipes to Try

Conclusion: Bringing Spanish Flair to Everyday Meals

With its bold blend of smoky, savory, and nutty notes, Romesco quinoa is destined to become a staple in your recipe book. Its adaptability makes it equally suited for weeknight dinners, meal prep, or special gatherings. Enjoy the taste of Spain, share it with friends, and let every bite tell the story of a cherished culinary tradition.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb