Best Southwest Quinoa Pilaf Recipes

SOUTHWEST QUINOA PILAF image

Yield servings

Number Of Ingredients 14

Quinoa:
1 Tbsp. olive oil
1 cup onion, chopped
5 cloves garlic, minced
1/4 tsp. ground cummin
1 cup quinoa, rinsed and drained
organic chicken broth (to replace water, as indicated on quinoa package directions for cooking)
Salsa:
1 can black beans, rinsed and drained
1 can diced tomatoes with green chilies (mild)
1 scallion, thinly sliced
1/2 cup frozen corn (thawed)
1 Tbsp. lemon juice (or lime juice)
1 diced, peeled apple (or a diced jicama)

Steps:

Satee onions and garlic in olive oil, until onions just begin to take on transparency. Add quinoa to the pan. Heat until quinoa is lightly browned. Add liquid and cook according to quinoa package directions. Combine ingredients for salsa. Serve hot quinoa with freshly made (room temp) salsa spooned over the top.

Southwest Quinoa Pilaf image

Provided by @MakeItYours

Number Of Ingredients 15

1 tablespoon olive oil
1 1/2 cups chopped onion
6 garlic cloves, minced
1 1/4 cups quinoa
1/2 teaspoon ground cumin
1 14 ounce can low-sodium chicken broth
1 15 ounce can black beans, rinsed and drained
1 cup frozen corn, thawed
1 tomato, diced
1/2 cup peeled, diced jicama
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely diced
2 tablespoons fresh lime juice
1/4 teaspoon salt
2 tablespoons chopped cilantro

Steps:

In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally, about 5 min. Rinse and drain quinoa. Add quinoa and cumin to onion and garlic in Dutch oven. Cook and stir until quinoa is lightly browned, about 3 min.
Add broth and 1-1/4 cups water to quinoa mixture. Bring to a boil, reduce heat and simmer, covered, until quinoa is tender and all liquid is absorbed, 15 to 20 min.
In a separate bowl, combine beans, corn, tomato, jicama, scallions, jalapeno, lime juice and salt. Divide cooked quinoa among six plates and top with bean salsa; sprinkle with cilantro. Makes 6 servings.