Indulge in the flavors of the Southwest with our hearty and nutritious Southwestern Quinoa Chowder. This delectable recipe combines the finest ingredients to create a symphony of flavors that will tantalize your taste buds. Featuring quinoa as the star ingredient, this chowder is packed with protein and fiber, making it a wholesome and satisfying meal. Roasted poblano and corn add a smoky depth and a touch of sweetness, while black beans and fire-roasted tomatoes introduce vibrant colors and a delightful savory twist. A blend of spices, including cumin, chili powder, and paprika, awakens the senses with a warm and inviting aroma. Whether you're a vegetarian seeking a flavorful and fulfilling dish or a meat-lover looking for a lighter alternative, this Southwestern Quinoa Chowder is sure to impress. Our article also includes variations for those who prefer a vegan or gluten-free version, ensuring that everyone can savor this culinary delight. So gather your ingredients, prepare your taste buds, and embark on a culinary journey to the vibrant Southwest with our irresistible Southwestern Quinoa Chowder.
Here are our top 7 tried and tested recipes!
QUINOA CORN CHOWDER
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more. Add the stock, cream, potatoes, and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
- Meanwhile, using kitchen shears, cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.
- Add the shrimp to quinoa and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon.
SOUTHWESTERN QUINOA SALAD
A healthy grain salad with lots of fresh flavor.
Provided by Ashley Steele
Categories Salad Grains Quinoa Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
- Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 22.1 g, Cholesterol 17.8 mg, Fat 9.8 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 196.7 mg, Sugar 2.8 g
SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
- Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
- Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
- Enjoy!
Nutrition Facts : Calories 1804 calories, Carbohydrate 204 grams, Fat 96 grams, Fiber 35 grams, Protein 35 grams, Sugar 31 grams
SOUTHWESTERN QUINOA
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Saute 3 sliced scallions and 1 minced jalapeno in olive oil until softened. Stir in 2 teaspoons tomato paste and 1/2 teaspoon each ground cumin, ancho chile powder and kosher salt. Add 1 1/4 cups water and 3/4 cup each rinsed quinoa and frozen fire-roasted corn. Simmer until the liquid is absorbed, 15 to 20 minutes. Stir in 1 can pinto beans (drained and rinsed); season with salt.
QUINOA CORN CHOWDER
Provided by Trisha Yearwood
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil and butter in a large stockpot over medium heat, about 2 minutes. Add the onion and garlic and saute until tender, 5 to 7 minutes. Add the quinoa and corn and saute for 3 more minutes. Add the stock, heavy cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
- Meanwhile, cut the bacon into small pieces and add to a medium skillet over medium heat. Cook until browned and crisp, about 4 minutes, stirring constantly. Remove to a paper towel¿lined plate to drain. Set aside.
- Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, scallions and bacon.
SOUTHWESTERN QUINOA CHOWDER
A warm, filling soup with a zip - great for cold weather! If you prefer a little less spicy heat, feel free to reduce the cayenne pepper to your taste.
Provided by Starrynews
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a pot. Saute onion and garlic until onion is translucent.
- Add poblano chili and red pepper, and sauté 2-3 minutes, until softened.
- Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
- Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
- Season to taste with salt and pepper.
- Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.
SOUTHWESTERN CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
Tips:
- Prep Ingredients: Before starting, measure and chop all ingredients to ensure a smooth cooking process.
- Toast Quinoa: For a nutty flavor, toast the quinoa in a dry skillet over medium heat for a few minutes before cooking.
- Use Vegetable Broth: Opt for a flavorful vegetable broth to enhance the chowder's taste. If you prefer a richer flavor, use chicken broth instead.
- Sauté Vegetables: Sauté the onions, celery, and bell peppers in a large pot until softened. This step adds depth and sweetness to the chowder.
- Add Spices: Incorporate a blend of spices like cumin, chili powder, and paprika for a warm and smoky flavor.
- Simmer: Bring the chowder to a boil, then reduce heat and simmer for at least 15 minutes to allow the flavors to meld.
- Add Quinoa: Once the vegetables have softened, stir in the cooked quinoa and cook until heated through.
- Add Corn and Black Beans: Enhance the chowder with sweet corn and protein-packed black beans.
- Garnish: Before serving, garnish the chowder with fresh cilantro, diced avocado, and a dollop of sour cream for a vibrant and flavorful touch.
Conclusion:
This Southwestern quinoa chowder offers a delightful blend of flavors, textures, and nutrients. With its hearty combination of vegetables, quinoa, and spices, it's a satisfying meal that's perfect for a cozy lunch or dinner. Experiment with different toppings and garnishes to create a chowder that suits your taste preferences. Whether you're a vegetarian or simply looking for a healthier alternative to traditional chowders, this Southwestern quinoa chowder is sure to become a favorite.
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