Southwestern Quinoa Scramble Food

SOUTHWEST QUINOA SALAD

Steps:

• Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
• While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
• Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
• Serve salad warm or cold, with guacamole or sliced avocado if desired.

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-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 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.

QUINOA SCRAMBLE

Steps:

• In a large, deep-sided skillet, heat two tablespoons of olive oil over a medium to medium-high heat.
• When the oil begins to shimmer, place diced carrots, frozen peas, and diced red onion into the pan.
• When carrots and onions are about halfway done, place bell pepper into the pan.
• Once everything is well cooked, remove the ingredients from the skillet to plate.
• If the skillet seems a bit dry to you, add 1/2 tablespoon of butter to coat the bottom of the skillet.
• Add two eggs to the skillet. Scramble the eggs until cooked thoroughly.
• Add the vegetables back to the skillet along with the cooked quinoa. Scramble all ingredients together until veggies and quinoa are heated through.
• Serve warm and 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.