Preparation Time: 15 mins
Cooking Time: 40 mins
Meal type:
Soups
Main Dishes
Lunch
Rating:
FatSecret Members Average Rating
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Quinoa chili verde is hearty and satisfying with lots of smoky flavor.
Ingredients
Directions
- Using the 1 cup of water and the 1/2 cup of quinoa, cook according to package directions. Set aside.
- Preheat oven to broil. On a foil lined baking sheet, place poblano, tomatillos (halved and skin side up), 3 cloves of garlic (skin on). Broil for about 7-8 minutes, turning poblano as you go. Pepper should be blistered and tomatoes and garlic should be blackened. Remove skins from garlic and pepper. Remove stem and seeds from pepper as well. Place all ingredients in food processor. Add a pinch of salt and process until smooth.
- Meanwhile, in a large saucepan or dutch oven, brown ground pork until no longer pink. Remove pork with slotted spoon, set aside. Mince the remaining garlic.
- Add onion and garlic to pan, saute for about 5 minutes or until onions begin to soften. Add pork back to pan along with oregano.
- Pour in the pepper, tomatillo mixture as well as the chicken broth and corn. Bring to boil. Simmer 30 minutes. Stir in cooked quinoa. Serve.
10 members have added this recipe to their cookbook.
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Reviews
Makes 6-1 cup servings
16 Mar 15 by member: lettygaylor
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A delicious and low-carb recipe for breakfast.
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It is a slightly sweet, fragrant, and tasty snack.
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Sweet, moist, and delicious snack.
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Delicious and dairy-free.
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Nutritional Summary:
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There are 305 calories in 1 serving of Quinoa Chili Verde.
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Calorie Breakdown: 44% fat, 34% carbs, 22% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1276 kj
305 kcal
Protein
16.64g
Carbohydrates
25.94g
Sugar
6.41g
Fat
14.94g
Saturated Fat
4.793g
Trans Fat
0g
Polyunsaturated Fat
0.314g
Monounsaturated Fat
0.138g
Cholesterol
47mg
Fibre
4g
Sodium
310mg
Potassium
337mg
Calorie Breakdown:
Carbohydrate (34%)
Fat (44%)
Protein (22%)
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*Based on an RDI of 2000 calories
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