Best Southwestern Quinoa Recipes

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!

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.

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 VEGETABLE CASSEROLE

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

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 BLACK BEAN & QUINOA STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cut the tops off of the bell peppers and remove the inside membranes and seeds. Arrange the peppers cut-side up in a rectangular baking dish. 9-inch by 13-inch is a good size.
• Cook the quinoa. Rinse it well under cold water, then place in a medium saucepan. Add 1 1/2 cups water and bring to a boil over high heat. Once it comes to a boil, reduce heat to low and cover. Simmer until fluffy and the water is absorbed, 15-20 minutes. Remove from heat and set aside.
• Set a large saute pan over medium heat. When hot, add the olive oil. Add the onion, bell pepper, and oregano and cook, stirring occasionally, until the veggies are tender and the onion is a bit browned, 6-7 minutes.
• Remove from heat and stir in the cooked quinoa, black beans, diced tomatoes, corn, green chiles, chili powder, cumin, salt, and pepper.
• If you're adding chicken to all, stir that in now. If you're only adding chicken to some, first fill the peppers you'd like to be meatless, then stir the chicken into the mix, about 1/4 cup diced chicken per pepper.
• Finish dividing the mixture between the bell peppers. Carefully add 1/2 cup of water to the bottom of the baking dish and cover the dish tightly with foil.
• Bake until the bell peppers are fork-tender, 30 to 40 minutes. Remove the foil and sprinkle with cheese (omit cheese or use vegan cheese for the dairy-free/vegan versions). Bake until the cheese has browned, about 10 more minutes.
• Serve with assorted toppings.

SOUTHWESTERN QUINOA BURRITO

Steps:

• Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes).
• Add beans, water, garlic, nutritional yeast, salt & pepper. Cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.
• In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy.
• Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
• Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Drizzle with southwestern sauce and chopped avocados.

SOUTHWESTERN QUINOA SCRAMBLE

Steps:

• Make Sauce: Combine the chili sauce with the Harissa and set aside. Cook quinoa: Bring 2 cups water and a pinch of salt to a boil in a saucepan. Add quinoa, reduce heat to a slow simmer and cover. Cook about 10- 15 minutes or until all the water has evaporated. Uncover, fluff with a fork, and set aside to cool. In a wok or large saucepan, heat 2 T. olive oil. Saute peppers and scallions until they wilt slightly. Add quinoa, black beans and saute for one minute. Add corn, and spinach and saute for another minute or two. Add harissa sauce and saute until heated through. Sprinkle with chopped herbs. Transfer to serving dish and add crumbled feta cheese. Serve lukewarm.

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.

SOUTHWESTERN QUINOA SALAD RECIPE - (4.6/5)

Steps:

• Combine quinoa and water in a saucepan. Cover and bring to a boil, then turn down heat and allow to simmer until all water is absorbed, about 20 minutes. Remove from heat, spoon quinoa into a bowl and refrigerate until fully chilled. Once chilled, fluff quinoa using a fork. Add spices to quinoa and stir to fully combine. Add remaining ingredients to a bowl and combine. Add quinoa and stir to fully combine. Serve cold as a side salad or main dish.

SOUTHWESTERN QUINOA SALAD

Steps:

• Spray 3-quart saucepan with cooking spray. Heat over medium heat. Add onion to oil; cook 6 to 8 minutes, stirring occasionally, until golden brown. Stir in quinoa and chicken broth. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until all liquid is absorbed; remove from heat.
• Meanwhile, in small food processor*, place cilantro, pumpkin seeds, garlic and cumin. Cover; process 5 to 10 seconds, using quick on-and-off motions; scrape side. Add chiles and oil. Cover; process, using quick on-and-off motions, until paste forms.
• Into cooked quinoa, add pesto mixture and the remaining salad ingredients. Refrigerate at least 30 minutes to blend flavors.
• To serve, divide salad evenly among 6 plates; top each serving with 2 to 3 slices avocado and 1 sprig cilantro.

ONE-PAN SOUTHWESTERN CHICKEN QUINOA

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 avocado, cilantro, and lime juice.
• Garnish with extra cilantro and enjoy!

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