Southwest Quinoa Cakes Recipe 46

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SOUTHWESTERN QUINOA



Southwestern Quinoa image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Saute 3 sliced scallions and 1 minced jalapeno in olive oil until softened. Stir in 2 teaspoons tomato paste and 1/2 teaspoon each ground cumin, ancho chile powder and kosher salt. Add 1 1/4 cups water and 3/4 cup each rinsed quinoa and frozen fire-roasted corn. Simmer until the liquid is absorbed, 15 to 20 minutes. Stir in 1 can pinto beans (drained and rinsed); season with salt.

SOUTHWEST QUINOA CAKES RECIPE - (4.6/5)



Southwest Quinoa Cakes Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 15

2 cups water
1 cup quinoa, preferably red quinoa
4 large eggs, lightly beaten
1 cup canned black beans, rinsed
3/4 cup reduced-fat cottage cheese
1/4 cup sliced scallions
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, plus a pinch, divided
1 cup shredded pepper Jack cheese
1 14-ounce can fire-roasted diced tomatoes
1 clove garlic
1 small chipotle pepper in adobo sauce (see Tip)
1/4 cup chopped fresh cilantro
1 avocado, chopped

Steps:

  • Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes. Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese. Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife. Meanwhile, place tomatoes, garlic, chipotle pepper and a pinch of salt in a blender and puree until smooth. Transfer to a small bowl and stir in cilantro. Serve the cakes with the salsa and avocado. Make Ahead Tip: Cover and refrigerate the salsa (Step 5) for up to 3 days; bring to room temperature before serving. Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

SOUTHWESTERN QUINOA SALAD



Southwestern Quinoa Salad image

A healthy grain salad with lots of fresh flavor.

Provided by Ashley Steele

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

1 cup quinoa
1 tablespoon butter
2 cups chicken broth
½ cup diced green bell pepper
½ cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
¼ cup chopped cilantro
1 large tomato, diced
½ cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning
½ cup feta cheese
salt and black pepper to taste

Steps:

  • Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
  • Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 22.1 g, Cholesterol 17.8 mg, Fat 9.8 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 196.7 mg, Sugar 2.8 g

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY



Southwestern-style Quinoa Salad Recipe by Tasty image

Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
3 cloves garlic, minced
1 jalapeño, minced
15 oz black beans
15 oz corn
3 roma tomatoes, diced
1 cup quinoa, rinsed
2 cups vegetable stock
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish

Steps:

  • Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
  • Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
  • Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 1804 calories, Carbohydrate 204 grams, Fat 96 grams, Fiber 35 grams, Protein 35 grams, Sugar 31 grams

SUPER EASY SOUTHWEST-STYLE QUINOA (COOKED IN RICE COOKER)



Super Easy Southwest-Style Quinoa (Cooked in Rice Cooker) image

I made this recipe up on a whim because it sounded good. This is a quick recipe for a busy person who doesn't have the time to spend in the kitchen. Less than 5 minutes to prep, the rice cooker cooks it in about an hour, and it will keep it warm without scorching for several hours. I have a large rice cooker that has a steamer basket with it. You can add sweet corn to the mix. Top with chicken or mix in ground beef, pork, or venison. Very versatile. Serve with sour cream, salsa, and tortilla chips. My kids love this meal.

Provided by tgc80

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 10

Number Of Ingredients 5

2 (15 ounce) cans black beans, rinsed and drained
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (12 ounce) box quinoa
2 cups water
1 (1.25 ounce) package dry taco seasoning mix

Steps:

  • Mix black beans, diced tomatoes with green chile peppers, quinoa, water, and taco seasoning together in a rice cooker.
  • Cook quinoa mixture on the "brown rice" setting, about 1 hour.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 40.1 g, Fat 2.3 g, Fiber 8.8 g, Protein 10.3 g, SaturatedFat 0.3 g, Sodium 812.8 mg, Sugar 0.6 g

INSTANT POT® SOUTHWEST QUINOA



Instant Pot® Southwest Quinoa image

Quinoa cooks up quickly and easily in your Instant Pot®! We like to serve this Southwest-flavored quinoa as a side dish with chicken, black beans, and sliced avocado.

Provided by fabeveryday

Categories     Quinoa Side Dishes

Time 35m

Yield 6

Number Of Ingredients 8

olive oil nonstick cooking spray
1 cup quinoa, rinsed well
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®)
1 cup chicken broth
1 teaspoon seasoned salt
½ teaspoon chili powder
¼ teaspoon garlic powder
1 medium lime, juiced

Steps:

  • Spray the inner pot of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Add rinsed quinoa, diced tomatoes with green chiles with their juices, chicken broth, seasoned salt, chili powder, and garlic powder to the pot and stir gently. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Drizzle juice of 1 lime over quinoa, fluff with a fork, and serve.

Nutrition Facts : Calories 122.9 calories, Carbohydrate 22 g, Cholesterol 1 mg, Fat 1.9 g, Fiber 3.2 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 357 mg, Sugar 0.4 g

QUINOA CAKES



Quinoa Cakes image

Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about 12

Number Of Ingredients 9

1 cup cooked quinoa or brown rice
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet
1/4 cup low-fat milk
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional), for serving

Steps:

  • In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
  • Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium, if overbrowning). Serve with maple syrup and fresh fruit or preserves, if desired.

Nutrition Facts : Calories 73 g, Fat 1 g, Protein 2 g

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