Southwestern Quinoa Food

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:

• Preheat oven to 400°F.
• Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
• Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
• In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, red onion, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of queso fresco or feta cheese when serving, 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 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.

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

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 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.