Southwest Quinoa


Southwest Quinoa

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

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Recipe Data


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    Servings and Ingredients

    Serves 6
    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


    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


    310 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    Hy-Vee Seasons Health 2013.