Friday, 03 May 2013 11:57

Southwest Quinoa

Written by Michelle
Rate this item
(0 votes)
2 1/2 cups chicken broth, divided
3/4 cup dry quinoa
2 tbsp. olive oil
1 onion, diced
1 cup carrots, diced
1 cup red bell pepper, diced
1/2 cup celery, diced
4 oz. can green chilies
1 tbsp. chili powder
2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. pepper
2 tbsp. garlic, minced
15 oz. can diced tomatoes with green chilies, drained
2 cups cooked chicken, diced
1 cup mexican cheese blend (optional)
Bring 1 1/2 cups chicken broth to a boil in a 2-quart saucepan.  Add quinoa; return to a boil, cover, and cook over medium heat 12 minutes or until quinoa has absorbed the broth.  Remove from heat; fluff, cover, and set aside.  Heat olive oil in a large skillet over medium heat.  Add onion, carrot, bell pepper, celery, and chilies.  Saute until tender (about 3 minutes).  Add chili powder, cumin, coriander, and pepper; saute 2 minutes.  Add garlic and saute 1 minute.  Add remaining 1 cup chicken broth, diced tomatoes, chicken, and prepared quinoa.  Stir to combine.  Pour mixture into a greased 9x13 baking dish.  Top with cheese if desired.  Bake at 350 for 30 minutes or until heated through.

Additional Info

Add comment


Terms of UsePrivacy Policy
Copyright © 2018 • Intolerant Offspring • All Rights Reserved