Southwestern Quinoa Scramble Recipes

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-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

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 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.