Dinner

Southwestern Quinoa Stew is for Dinner.

Southwestern Quinoa Stew takes 10 minutes to prepare.

Southwestern Quinoa Stew takes 20 minutes to cook.

Southwestern Quinoa Stew makes 6 servings.

The ingredients for Southwestern Quinoa Stew are:

Olive Oil, 1 tbsp
Onions, raw, 1 small or 2 tsps minced dried
Oregano, dried, .5 tsp
Garlic, 1 tsp
Chicken Broth, 4 cup
Whole Grain Quinoa, 1 cup
Winter Squash, frozen cooked, 2 cups cubes or one 10-oz package
Beans, black, 1 cna rinsed & drained
Yellow Sweet Corn, Frozen, 1 cup kernels
Fully cooked Turkey (light meat), 2 cup, chopped or diced
Fire-Roased red bell Peppers, diced, .33 cup
Parsley, .25 cup
*Coriander leaf, dried, 1 tsp
Fresh cilantro, .25 cup
Red pepper flakes to taste
Salt & Pepper to taste

Here is how you make Southwestern Quinoa Stew:

In Dutch oven heat the oil over medium high heat. Stir in the onion, oregano and garlic and cook for 10 seconds. Add the broth along with 2 cups of water. Bring to a boil over high heat. Add the quinoa and boil uncovered over medium-high heat for 10 minutes. Stir in the block of squash. Turn the heat to high, cover, and continue cooking until you can break up the squash and stir it into the stew, 3-4 minutes. Stir in the beans and reduce heat to medium. Continue cooking until there is no solid white dot of starch at the center of the quinoa, 1-3 minutes longer. Stir in the corn, turkey, roasted pepper, and seasonings. Cook uncovered, just until the corn is defrosted, another minute or so.Ladle into soup bowls.Number of Servings: 6Recipe submitted by SparkPeople user CONNECTED1.

The nutritional information for Southwestern Quinoa Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 273.6

• Total Fat: 5.1 g
• Cholesterol: 3.4 mg
• Sodium: 699.8 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 10.0 g
• Protein: 10.6 g