Friday, September 20, 2013

Southwest Quinoa

Gabe was on the boat and I wasn't sure what time he would be home. I planned to give him whatever was left in the fridge which wasn't enough for both of us.

Wanted to make something different and a texture that was soft since I'm having dental work done.

No source for this recipe since I just put it together.

1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 can Rotel, do not drain
1 can red kidney beans, rinsed and drained
1 cup carrots-chopped and semi-cooked
2 cups chicken broth 
1 cup quinoa
1/4 teaspoon salt


Sauté  onions and garlic in olive oil in a sauté pan until the onions are translucent. When done set aside.

Rinse quinoa, if you are unsure on how to cook quinoa please check out this Link.

Cook 1 cup rinsed quinoa, 1/4 teaspoon salt in 2 cups chicken broth in a medium size saucepan. Bring to a rolling boil. Lower heat and cook covered for 15 minutes. Let stand for 5 minutes, covered.

 Add the fluffed quinoa, Rotel, red kidney beans, carrots and the onion and garlic to a large saucepan and simmer until most of the liquid from the Rotel is absorbed.

Carrots should be soft but not falling apart.

I served it warm but you can cool it and serve as a salad

Next time I'll add some Slap Ya Mama for additional spice.


  1. Man, every time I see a good looking recipe like this one for quinoa, I wonder why I don't make it more often. We've enjoyed it each time I've served it-I just never think of making it. I'm a rice, pasta, potato girl I guess..........time to change that. I've got a container of it-I need to make a conscious effort to use it more. It's so good and good for you too.

    That's got all the flavors we love in it-it looks fantastic Linda............

  2. Looks yummy! Thanks for sharing on the Healthy Living Link Party.

  3. How yummy is that!!! Hope to see you again at #healthylivinglinkparty. Pinned too!

  4. What a delectable recipe. I am a big fan of quinoa. I can't wait to try this one!