Southwestern Quinoa Recipe

Name: Southwestern Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 3/4 cup quinoa; 1 cup broth (chicken or vegetable) or water; 1/2 teaspoon ground cumin; 1/2 to 3/4 pound beef or turkey, tenderloin or ground; 1/8 teaspoon sea salt; 1 scallion, white and green parts, sliced; 1 green chile, stemmed, seeded, and chopped; 1 small summer squash, halved lengthwise and sliced into 1-inch pieces; 1/2 red bell pepper, cored, seeded, and sliced; 3 or 4 kale or Swiss chard leaves, stemmed and roughly chopped (about 2 cups); 1/2 cup salsa, optional

Servings: persons

Olive oil spray
3/4 cup quinoa
1 cup broth (chicken or vegetable) or water
1/2 teaspoon ground cumin
1/2 to 3/4 pound beef or turkey, tenderloin or ground
1/8 teaspoon sea salt
1 scallion, white and green parts, sliced
1 green chile, stemmed, seeded, and chopped
1 small summer squash, halved lengthwise and sliced into 1-inch pieces
1/2 red bell pepper, cored, seeded, and sliced
3 or 4 kale or Swiss chard leaves, stemmed and roughly chopped (about 2 cups)
1/2 cup salsa, optional

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Pour in the quinoa.
4
Add the liquid and cumin and stir to dissolve the cumin and evenly coat the grains.
5
Add the meat and sprinkle with the salt, scallion, and chile.
6
Add the squash in a layer, followed by the bell pepper.
7
Top with the greens, making certain none hangs over the edge.
8
If using, pour the salsa over all.
9
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10
Serve immediately.
11
Calories: 402
12
Protein: 14g
13
Carbohydrates: 56g
14
Fat: 11g
15
Cholesterol: 86g
16
Sodium: 268mg
17
Fiber: 7g

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Olive oil spray, 3/4 cup quinoa, 1 cup broth (chicken or vegetable) or water, 1/2 teaspoon ground cumin, and more.

Yes, Southwestern Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions