Southwestern Quinoa

Southwestern Quinoa
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 424.6
  • Total Fat: 12.4 g
  • Cholesterol: 34.2 mg
  • Sodium: 462.9 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 12.3 g
  • Protein: 26.1 g

View full nutritional breakdown of Southwestern Quinoa calories by ingredient
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Super easy, protein-packed, amazing! Only takes two stove items (pans?), as well. Super easy, protein-packed, amazing! Only takes two stove items (pans?), as well.
Number of Servings: 4


    1 c quinoa
    2 c chicken stock
    1 tomato, chopped
    1 can red kidney beans, drained
    1 avocado, chopped
    2 roasted red peppers, sliced thinly
    1 tbsp olive oil
    1/2 yellow onion, chopped finely
    2-3 cloves garlic
    garlic powder (optional)
    cumin (optional)
    Tapatio/hot sauce (optional)


1. Add a touch of olive oil to a saucepan, and add garlic & onion. Let sweat until soft.
1.5. Meanwhile, put chicken into a bowl and add a touch of olive oil, cumin, garlic powder, & a bit of Tapatio/hot sauce.
2. Add quinoa to toast for about 5 minutes.
3. Add chicken stock and let the quinoa mixture come to a boil. Once boiling, cover and let sit for 15-20 minutes on low.
4. While quinoa is absorbing, or whatever, cook chicken on a dry, non-stick pan on medium-low (4 on gas). Cook until ... cooked, chop and set aside.
5. On the chicken pan, dump the can of kidney beans out onto the pan to heat. Add more garlic powder/cumin, if you like. Stir around to heat them through. -10 points if you burn them. Low & slow!
6. Once quinoa is done, spoon into bowls, add kidney beans on top, and top with the chicken, chopped tomato, avocado and red pepper. Extra hot sauce is excellent on top.

Serving Size: Two hearty servings

Number of Servings: 4

Recipe submitted by SparkPeople user THEMISSILE.

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