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
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 CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SOUTHWESTERN QUINOA CHOWDER
A warm, filling soup with a zip - great for cold weather! If you prefer a little less spicy heat, feel free to reduce the cayenne pepper to your taste.
Provided by Starrynews
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
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 CORN CHOWDER
Steps:
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
QUINOA CORN CHOWDER
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more. Add the stock, cream, potatoes, and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
- Meanwhile, using kitchen shears, cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.
- Add the shrimp to quinoa and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon.
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
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