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Southwestern Quinoa

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  • Prep 10 min
  • Total 2 hr 50 min
  • Servings 8
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For a change from rice side dishes, try slow-cooked quinoa with spicy beans and roasted peppers to add southwestern flavor to your meal.
Created Sep 8, 2011
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Ingredients

  • 1 tablespoon vegetable oil
  • 2 large onions, chopped (2 cups)
  • 1 1/2 cups uncooked quinoa, rinsed, well drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • 3 cups chicken broth (from 32-oz carton)
  • 1 can (15 oz) spicy chili beans, undrained
  • 1 jar (7 oz) roasted red bell peppers, drained, chopped (3/4 cup)
  • 1/4 cup chopped fresh cilantro

Steps

  •  
    1
    In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until translucent.
  •  
    2
    Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix onions, quinoa, salt, oregano, broth and beans.
  •  
    3
    Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours 30 minutes.
  •  
    4
    With large fork, gently stir roasted peppers into mixture in slow cooker. Cover; cook 10 minutes longer or until thoroughly heated. Stir in cilantro.

Nutrition Information

No nutrition information available for this recipe
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