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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 361.8
  • Total Fat: 13.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 107.6 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 5.9 g
  • Protein: 17.3 g

View full nutritional breakdown of Fresh Southwest Quinoa calories by ingredient
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Fresh Southwest Quinoa

Submitted by: HOLISTICDETOXER
Fresh Southwest Quinoa

Introduction

The flavor and colors of the southwest combine in this delicious vegetarian one-dish wonder. Making your own "pesto" is easy, cooking quinoa is so easy a baby could do it, and the rest is just a classic stir-fry. Keep this in your fridge at work for easy lunches, or bring it to a potluck where you know the vegetarians and vegans will appreciate it! The flavor and colors of the southwest combine in this delicious vegetarian one-dish wonder. Making your own "pesto" is easy, cooking quinoa is so easy a baby could do it, and the rest is just a classic stir-fry. Keep this in your fridge at work for easy lunches, or bring it to a potluck where you know the vegetarians and vegans will appreciate it!
Number of Servings: 6

Ingredients

    Cilantro, 1 bunch (rinsed and stemmed)
    Pumpkin Seeds, 0.3 cup
    1 Chipotle Pepper in 1 Tbsp Adobo Sauce
    Lime juice, 2 tbsp

    Quinoa, 1.5 cups dry

    Yellow Sweet Corn, Frozen, 1 cup kernels
    Spinach, fresh, 170 grams, chopped
    Tofu, extra firm, 1 block chopped
    Red Ripe Tomatoes, 2 medium, chopped
    Sundried Tomatoes, 30 grams, chopped
    Olive Oil, 2 tbsp
    Shallots, 4 tbsp chopped

Directions

Combine cilantro, pumpkin seeds, chipotle pepper, lime juice and one tablespoon of olive oil in a blender or food processor. Blend to make cilantro pesto.

Cook quinoa according to package directions.

In a skillet, heat remaining olive oil. Add chopped tofu and shallots, and sautee until tofu begins to brown. Add in corn, tomatoes and sundried tomatoes. Continue sauteing until corn is cooked. Add in spinach and cook until slightly wilted.

In a bowl, combine hot vegetables, cooked quinoa and cilantro pesto. Stir to combine.

Serve immediately or allow to cool and portion for a week of lunches (plus one serving right now, if you can't resist!)

Serving Size: Makes six servings.






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