Southwestern Quinoa Recipes

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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.

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

ONE-PAN SOUTHWESTERN CHICKEN QUINOA RECIPE BY TASTY



One-Pan Southwestern Chicken Quinoa Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, garlic, jalapeño, quinoa, vegetable broth, black beans, fire-roasted diced tomato, corn, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 chicken breasts, diced
2 cloves garlic, crushed
1 jalapeño, diced
1 cup quinoa
1 cup vegetable broth
15 oz black beans, 1 can
15 oz fire-roasted diced tomato, 1 can
1 cup corn
1 teaspoon chili powder
½ teaspoon cumin
salt, to taste
pepper, to taste
1 avocado, diced
1 lime, juiced
2 tablespoons fresh cilantro, chopped, extra for garnish

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!

Nutrition Facts : Calories 775 calories, Carbohydrate 79 grams, Fat 34 grams, Fiber 16 grams, Protein 39 grams, Sugar 11 grams

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 QUINOA VEGETABLE CASSEROLE



Southwestern Quinoa Vegetable Casserole image

Make and share this Southwestern Quinoa Vegetable Casserole recipe from Food.com.

Provided by Serenus

Categories     One Dish Meal

Time 1h

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

1 (14 ounce) can Rotel Tomatoes
1 (15 ounce) can whole black beans, drained
1/4 cup sliced jalapeno
1 cup frozen corn
1/2 cup vegetable broth
3/4 cup quinoa
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grated cheddar cheese
sour cream (optional)

Steps:

  • Preheat oven to 400.
  • combine all ingredients except cheese and sour cream in a 2 quart casserole.
  • cover with foil and bake for 30 minutes.
  • remove and stir.
  • bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
  • cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
  • serve with sour cream.

SOUTHWESTERN QUINOA



Southwestern Quinoa image

Quinoa is not only a complete protein, providing all the essential amino acids, it's also gluten-free. This light and delicate grain has a delicious nutty flavor that is perfect for summer weather. The type of chile is up to you. For a milder flavor, choose an Anaheim green chile; pasillas or jalapeños will give more of a bite. You may use spinach rather than kale or chard. If you find that your greens emerge browner than you'd like, move them down a layer and top with the bell pepper instead.

Yield serves 2

Number Of Ingredients 12

Olive oil spray
3/4 cup quinoa
1 cup broth (chicken or vegetable) or water
1/2 teaspoon ground cumin
1/2 to 3/4 pound beef or turkey, tenderloin or ground
1/8 teaspoon sea salt
1 scallion, white and green parts, sliced
1 green chile, stemmed, seeded, and chopped
1 small summer squash, halved lengthwise and sliced into 1-inch pieces
1/2 red bell pepper, cored, seeded, and sliced
3 or 4 kale or Swiss chard leaves, stemmed and roughly chopped (about 2 cups)
1/2 cup salsa, optional

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

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