Southwestern Quinoa Chowder Recipes

SOUTHWESTERN QUINOA

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.

SOUTHWESTERN QUINOA SALAD

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.

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY

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!

ONE-PAN SOUTHWESTERN CHICKEN QUINOA RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
• Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
• Cover and simmer until quinoa is cooked through, roughly 30 minutes.
• Stir in diced avocado, cilantro, and lime juice.
• Serve garnished with extra cilantro.
• Enjoy!

SOUTHWESTERN QUINOA CHOWDER

Steps:

• Heat oil in a pot. Saute onion and garlic until onion is translucent.
• Add poblano chili and red pepper, and sauté 2-3 minutes, until softened.
• Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
• Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
• Season to taste with salt and pepper.
• Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.

SOUTHWESTERN QUINOA SALAD

Steps:

• Cook quinoa according to package directions.
• Spread on a baking sheet to cool.
• Mix cooled quinoa with vegetables and beans.
• Blend dressing ingredients in blender until smooth.
• Mix dressing with quinoa.
• Chill and serve.

SOUTHWEST QUINOA POWER BOWL WITH HONEY-LIME DRESSING

Steps:

• Rinse quinoa in a fine mesh strainer and place in a small pot. Add 1 1/2 cups water and bring to a boil. Add 3/4 teaspoon adobo seasoning, lower heat, and simmer until quinoa is tender and water is almost gone, about 15 minutes. Remove from the heat.
• While the quinoa is cooking, heat 1 tablespoon oil in a skillet over medium heat. Add sweet potatoes and onion and season with salt and pepper. Add more adobo seasoning if desired. Cook over medium heat until sweet potatoes are tender, 10 to 15 minutes. Remove from the heat.
• Meanwhile, make dressing: whisk lime juice, coconut milk, water, honey, olive oil, and salt together in a bowl. Set aside.
• Distribute quinoa, sweet potato-onion mixture, black beans, bell peppers, and avocados in 6 bowls. Dress with honey-lime dressing and garnish with cilantro.

SOUTHWESTERN QUINOA

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour in the quinoa. Add the liquid and cumin and stir to dissolve the cumin and evenly coat the grains. Add the meat and sprinkle with the salt, scallion, and chile.
• Add the squash in a layer, followed by the bell pepper.
• Top with the greens, making certain none hangs over the edge. If using, pour the salsa over all.
• Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 402
• Protein: 14g
• Carbohydrates: 56g
• Fat: 11g
• Cholesterol: 86g
• Sodium: 268mg
• Fiber: 7g

SOUTHWESTERN CORN CHOWDER

Steps:

• In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

SLOW-COOKER SOUTHWESTERN QUINOA

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until translucent.
• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix onions, quinoa, salt, oregano, broth and beans.
• Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours 30 minutes.
• With large fork, gently stir roasted peppers into mixture in slow cooker. Cover; cook 10 minutes longer or until thoroughly heated. Stir in cilantro.