Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 469.4
- Total Fat: 6.7 g
- Cholesterol: 65.7 mg
- Sodium: 1,022.4 mg
- Total Carbs: 67.6 g
- Dietary Fiber: 15.3 g
- Protein: 41.1 g
View full nutritional breakdown of Southwestern Quinoa with Chicken calories by ingredient
Southwestern Quinoa with Chicken
Submitted by: NWILDESIntroduction
This makes a great meal loaded with protein and fiber to keep you full. This makes a great meal loaded with protein and fiber to keep you full.Number of Servings: 4
Ingredients
-
1 cup Quinoa
Water
1 tsp Chicken Bouillon Granules
1 tsp Cumin
1 tsp Olive Oil
1 lb Boneless Skinless Chicken Breast, cubed
1 tsp Garlic, minced
1 1/2 cup Onion, chopped
3/4 cup Green Bell Pepper, chopped
1 can Ro-Tel, drained - reserve liquid
1 can Black Beans, drained and rinsed
1 can Fiesta Corn, drained
Black Pepper to taste
Directions
Makes 4 2-cup servings.
Drain Ro-Tel into a measuring cup. Add water to make 2 cups. Put the liquid in a saucepan with the bouillon, cumin and quinoa. Simmer covered for 15 minutes or until the liquid is absorbed.
In a large skillet, brown the chicken in the olive oil. Add garlic, onions and peppers and cook until tender. Add the drained Ro-Tel, beans and corn. Add black pepper to taste. Heat through.
Add cooked quinoa and fold into the chicken and vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user NWILDES.
Drain Ro-Tel into a measuring cup. Add water to make 2 cups. Put the liquid in a saucepan with the bouillon, cumin and quinoa. Simmer covered for 15 minutes or until the liquid is absorbed.
In a large skillet, brown the chicken in the olive oil. Add garlic, onions and peppers and cook until tender. Add the drained Ro-Tel, beans and corn. Add black pepper to taste. Heat through.
Add cooked quinoa and fold into the chicken and vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user NWILDES.
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