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    You are in: Home / Recipes / Southwestern Quinoa Stew Recipe
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    Southwestern Quinoa Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Member #610488's Note:

    Quick and easy stew for a cold winter's day.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring broth to just under a boil in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered until cooked through (15 to 20 minutes). Transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
    2. 2
      Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown (10 minutes).
    3. 3
      Stir in cumin, coriander, oregano and garlic and cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa. Reduce heat and simmer, covered, until a white ring appears around each quinoa seed (10 to 15 minutes). Meanwhile, shred chicken.
    4. 4
      Add shredded chicken, chickpeas and olives and heat through.

    Ratings & Reviews:

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    Nutritional Facts for Southwestern Quinoa Stew

    Serving Size: 1 (451 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 809.8
     
    Calories from Fat 453
    56%
    Total Fat 50.4 g
    77%
    Saturated Fat 12.0 g
    60%
    Cholesterol 191.0 mg
    63%
    Sodium 1249.8 mg
    52%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 7.1 g
    28%
    Sugars 3.3 g
    13%
    Protein 51.6 g
    103%

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