HOW TO SPICE UP QUINOA RECIPES

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QUINOA CHICKEN RECIPE | ALLRECIPES



Quinoa Chicken Recipe | Allrecipes image

This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.

Provided by StephR0131

Categories     Meat and Poultry    Chicken

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 7

2 cups chicken broth
1 cup quinoa
2 teaspoons vegetable oil, or as needed
½ onion, chopped
2 cloves garlic, or to taste, minced
1?½ pounds ground chicken
1?½ (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
  • Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

Nutrition Facts : Calories 275.4 calories, CarbohydrateContent 22.3 g, CholesterolContent 69.2 mg, FatContent 6.9 g, FiberContent 2.9 g, ProteinContent 30.1 g, SaturatedFatContent 1.4 g, SodiumContent 342.7 mg, SugarContent 0.4 g

QUINOA AND VEGETABLE SOUP RECIPE | ALLRECIPES



Quinoa and Vegetable Soup Recipe | Allrecipes image

This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.

Provided by GIMESUN

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
½ cup diced carrot
½ cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1 bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes
2 cups shredded cabbage
1 (15 ounce) can light red kidney beans, drained
½ cup quinoa
½ cup grated Parmesan cheese

Steps:

  • Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
  • Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

Nutrition Facts : Calories 279.7 calories, CarbohydrateContent 31.8 g, CholesterolContent 23.5 mg, FatContent 12.4 g, FiberContent 8.5 g, ProteinContent 11.6 g, SaturatedFatContent 4.3 g, SodiumContent 1922.7 mg, SugarContent 6.9 g

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