Southwest Quinoa

Recipe

Southwest Quinoa

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Quinoa casserole filled with chicken, carrot, onion, celery and red bell pepper and topped with Mexican blend cheese

User Rating

3.38 out of 5 stars
Rate it:
63 ratings

Recipe Data

6
Servings
30min
Prep
1hr20min
Total

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 ½ c.Hy-Vee 33%-less-sodium chicken broth, divided
    ¾ c.dry quinoa
    2 tbsp.Hy-Vee Select olive oil
    1 c.diced onion
    1 c.diced carrot
    1 c.diced red bell pepper
    ½ c.diced celery
    1(4 oz) can Hy-Vee diced chilies, drained
    ½ tsp.Hy-Vee black pepper
    1 tbsp.Hy-Vee chili powder
    2 tsp.ground cumin
    ½ tsp.ground coriander
    2 tbsp.minced garlic
    1(14.5 oz) can Hy-Vee diced tomatoes with green chilies, drained
    2 c.diced cooked chicken
    1 c.Hy-Vee finely shredded 2%-milk Mexican cheese blend

    Directions

    1. Preheat oven to 350 degrees.
    2. 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 all the broth. Remove from heat, fluff, cover and set aside.
    3. Heat olive oil in a large skillet over medium heat. Add onion, carrot, red bell pepper, celery and diced chilies; sauté until tender, about 3 minutes. Add black pepper, chili powder, cumin and coriander and sauté 2 minutes. Add garlic and sauté 1 minute. Add remaining 1 cup chicken broth, diced tomatoes, chicken and prepared quinoa. Stir to combine.
    4. Pour mixture into a greased 9-by-13-inch baking dish. Top with shredded cheese. Bake 30 minutes or until heated through.

    Nutrition facts

    Servings

    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 50mg
    • Sodium: 740mg
    • Total Carbohydrates: 27g
    • Protein: 23g

    Daily Values

    0%
    Vitamin A 110%
    0%
    Vitamin C 70%
    0%
    Iron 15%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Health 2013.