Southwestern Quinoa Recipes
SOUTHWESTERN QUINOA
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 QUINOA SALAD
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
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
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
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.
SOUTHWEST QUINOA SALAD
Make and share this Southwest Quinoa Salad recipe from Food.com.
Provided by veganmeister
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- cook quinoa as directed on package with 4 C water and the vegetable base.
- while the quinoa is cooking, combine the black beans, red pepper, jalapeños, cilantro, and onion in a bowl.
- When the quinoa is done cooking add the frozen corn to it and stir. let cool a bit.
- combine the quinoa mix and the veggies, add the remaining ingredients, stir and serve. Can also be refrigerated for later.
Nutrition Facts : Calories 488.6, Fat 6.3, SaturatedFat 0.8, Sodium 13.7, Carbohydrate 91.3, Fiber 15, Sugar 3.7, Protein 20.6
SOUTHWESTERN QUINOA
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
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-STYLE QUINOA SALAD RECIPE BY TASTY
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
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
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- In a medium pot over high heat, bring the quinoa, onion, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside. (If serving cold, chill the quinoa in the refrigerator for at least 2 hours before tossing with the other ingredients.)
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