{Instant Pot} Southwest Chicken Stew

Jana here with a new Instant Pot recipe that is really easy to prepare, and delicious!  I got inspiration for this here.

{Instant Pot} Southwest Chicken Stew

1 tablespoon olive oil
1 large sweet potato, peeled and diced
1 large onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2.5 cups chicken broth
1 can black beans (15 ounce), drained and rinsed
1 can diced tomatoes (14.5 ounces)
1/2 cup quinoa
2 cups cubed chicken, uncooked (I used boneless, skinless chicken thighs...you can also use chicken breast)

1. Choose the Saute function on your Instant Pot, and add the oil to the stainless steel pot. Once this has warmed, add the diced sweet potato and onion. Cook for about 5 minutes, stirring some, and then add the garlic. Cook for an additional minute.

2. Stir in the chicken broth, seasonings (chili powder, cumin, salt, black pepper, paprika), black beans, tomatoes, quinoa, and chicken. Stir to combine, then lock lid in place. Choose the Manual function, and set for 4 minutes. Once this has finished, let the steam release using Natural Release. (10 minutes)  If you want the stew to be less runny, either let it sit on the keep warm feature until you are ready to serve it (the quinoa will absorb the liquid as it sits), or turn on the saute feature for a few minutes, stirring constantly.

Enjoy!

Salmon Quinoa Patties

Jana here with a recipe my whole family really likes!  These Salmon Quinoa Patties are really fast to mix up, and get ready for dinner. We like to eat them with sweet potatoes, and broccoli a lot of times! They are also good to freeze, if you want to double or triple the batch. They are packed with protein, and really delicious.

Salmon Quinoa Patties
(yield: 6-8 patties)

1 can salmon (remove the bones that are typically in the middle)
1 egg, lightly beaten
3/4 cup quinoa, cooked (I used a quinoa blend this time that included red quinoa)
1/4 cup parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasonings (or basil if you don't have this)
oil to cook (we prefer coconut oil)

1. Heat the oil over medium high heat in an electric skillet or medium size pan.

2. Combine all ingredients, and mix until well combined.

3. Form patties, and place in the oil to cook. Cook on each side for approximately 3-4 minutes or until they are browned. Flip, and cook the opposite side until golden brown.

Enjoy!

Simple Savory Quinoa

Jana here with a new quinoa recipe!  I love how versatile quinoa is. You can make so many different flavors work with it, and it can even be used in baking. Not only is it versatile, but it's so healthy!  It's a win win!  I found this side dish on All Recipes, and made some modifications.  Everyone in the family loved it, and it will definitely be added to our list of favorite quinoa dishes!

Simple Savory Quinoa

2 tablespoons olive oil
1 stalk of celery, finely chopped
1-2 carrot sticks, diced
1 small onion, minced
1 garlic clove, minced
1 cup stock (I used homemade chicken stock we had on hand)
1/2 cup uncooked quinoa
1/4 teaspoon dried basil
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning
salt to taste

1. Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook, stirring often, until the onion and celery are turning clear. (about 5 minutes)

2. Stir in the stock, quinoa, basil, and Italian seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes. (until the quinoa has absorbed the liquid)

3. Once done, stir in the lemon juice, and salt to taste.

Enjoy!

Cheesy Quinoa Bake

Jana here with another super yummy quinoa recipe!  If you haven't tried quinoa yet, I really urge you to!  I think it is so delicious, and you can't beat the health benefits!  It is a complete protein, and tastes good so many different ways.  When I saw this recipe that was quinoa that tasted similar to macaroni and cheese, I knew I had to try it!  I will definitely be making this over and over!  It was very filling, flavorful, and easy to make!

Cheesy Quinoa Bake

1 cup quinoa (uncooked)
2 cups chicken broth
4 ounces cream cheese (I used the kind with less fat)
1 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste


1. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then cover and reduce heat to a simmer. Simmer for approximately 15 minutes, or until liquid is absorbed.

2. Preheat oven to 350 degrees. Stir in the rest of the ingredients, with the exception of some grated cheddar cheese to sprinkle on top.

3. Spread into a baking dish. Sprinkle with grated cheese.  Bake at 350 degrees for 15 minutes.

Enjoy!

Hearty Chicken Stew with Quinoa and Butternut Squash

Jana here with a really delicious fall and winter stew!  When I first saw this recipe, I was really curious about it!  It sounded like a lot of ingredients that we really like, but was a combination that I wouldn't have come up with on my own.  I decided to venture outside of my 'cooking comfort zone' (something I highly suggest doing sometimes!), and my family and I loved this stew!  It makes approximately 6-8 servings.  My famiily had just enough to eat it two nights, and we have two adults and 2 children that are eating table food currently! :)

Hearty Chicken Stew with Quinoa and Butternut Squash

1 1/2 pound butternut squash, peeled, seeded, and chopped into 1/2 inch cubes (see my tutorial here!)
3 1/2 cups chicken broth
1 1/2 cups cooked, shredded chicken
1 tablespoon olive oil
1 medium onion, finely chopped, or 1 teaspoon dried onion
1 teaspoon salt
4 cloves minced garlic
1/4 teaspoon paprika
1 1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 can diced tomatoes (14 ounces)
2/3 cup uncooked quinoa

1. Steam the butternut squash until barely tender, about 6-8 minutes.  Remove half of the squash cubes, and set aside. Steam the remaining squash for an additional 4-6 minutes, until very tender. Mash this squash with a fork, and set aside.

2. Add olive oil to a large saucepan, and warm to medium heat.  Add onion and cook, until desired softness.  Next, add garlic and cook for another minute.

3. Next, add the tomatoes, butternut squash cubes, and mashed squash.  Stir to combine.

4. Add the chicken broth, quinoa, salt, paprika, oregano, and parsley.  Bring to a simmer.  Cover and cook until the quinoa is translucent, about 15-20 minutes. 

Enjoy!

Quinoa Pilaf

Becca here with a great healthy side dish!  You've heard me talk about how much my family loves quinoa several times before.  In fact, on the right sidebar we have an entire section of recipes devoted to quinoa that you can access by clicking on "Quinoa."  When a friend posted on facebook that they had made this dish for dinner, I knew it was one we had to try, with a few modifications of course!  If you haven't bought pine nuts before, let me prepare you for the sticker shock of getting to the grocery store - the least expensive I've seen them is about $1 an ounce, but they really do make this dish.  You could substitute another nut such as slivered almonds, pecans, or walnuts, although I do highly recommend trying the pine nuts, it's worth it I'm sure!  This is a versatile side dish that could go with a lot of different foods, and also freezes and reheats well, so I recommend making the full (large) batch.

2 cups quinoa, rinsed well
4 cups chicken broth (I use homemade in the slow cooker usually, or organic/msg free, etc. from the store)
1/4 cup dehydrated onion (or 1 large onion, chopped, browned in a skillet)
1/4 cup pine nuts
1/4 cup fresh parsley (see note below)
salt & pepper to taste (this will largely depend on what kind and how seasoned your chicken broth is, store bought or homemade)

In a large saucepan, heat pine nuts over medium-high heat until golden brown, 2-3 minutes.  Remove them from the pan and set aside.

In the same large saucepan, combine rinsed quinoa, chicken broth, and onions.  Bring to a boil.  Cover, reduce heat to low, and simmer for 15-18 minutes, or until liquid is all absorbed. 

Using a fork to fluff the quinoa, stir in roasted pine nuts and fresh parsley.  Season with salt and pepper as needed, and serve.  Enjoy!

*A note on fresh parsley - if you end up with extra fresh parsley, don't let it go to waste!  I go ahead and chop up the whole bunch after it's washed, and lay the extra out on clean dishtowels or paper towels to dry, and then freeze it until I need parsley in a recipe.  I wouldn't recommend this for a dish where the parsley is going to remain uncooked, but for dishes like this where the heat is going to 'wilt' the parsley anyway, or if you're going to be cooking with it, it works just as well as fresh.

Salmon Quinoa Patties

We have really enjoyed adding quinoa into our diets in the past few months.  It is very healthy, and versatile too!  It goes with many different types of dishes, and we have liked everything we've made with it!  I saw a recipe here for Salmon Quinoa Patties, and knew it was something I wanted to make a version of for our family!  These patties are filling, delicious, and easy to make!  I paired them with some stirfry veggies, and we had a complete meal!

Salmon Quinoa Patties

1 can (15 ounces) salmon
1 cup cooked (1/2 cup uncooked) quinoa
2 eggs
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
2 teaspoons dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons lemon juice
olive oil for cooking

1. Combine all ingredients, except olive oil, in a medium sized bowl until mixed well.

2. Heat oil in skillet over medium heat.

3. Form mixture into patties with your hands, and cook in hot oil into golden brown.  (flip after a few minutes so both sides becomes golden)

4. Serve warm.

Enjoy!

BBQ Chicken Quinoa Salad

Becca here with the perfect summer recipe!  It can easily be prepared ahead of time, and just drizzled with dressing before serving.  Add fruit, and you have a cool summer meal with great taste!  My whole family really loved this recipe, and several asked for seconds.  I love quinoa, a protein packed grain that is sort of similiar to rice but way healthier, as long time readers know, and I love it even more that I've experimented and figured out that I can cook a double batch and freeze half of it once it's cooled, making meals like this even easier to throw together at the last minute.  Even better, I used cooked chicken from my Slow Cooker Easy Cooked Chicken & Stock recipe from the freezer, and leftover grilled corn, so really it was just a matter of stirring the ingredients together with a bit of planning ahead!  I was inspired by this recipe  and we thought her dressing of barbeque sauce & Greek Yogurt was amazing; my husband couldn't believe that's all that was in it!  I can't wait for your family to try this recipe!  This made a large bowl full, enough for my family of five to eat once as a main dish, and again as a side dish.

BBQ Chicken Quinoa Salad

4 cups cooked quinoa

3 cups cooked, chopped chicken

1 1/2 cups your favorite barbeque sauce (I used KC Masterpiece)

2 cups cooked corn

1 medium chopped purple onion

3 cups grape tomatoes

Dressing:

3/4 cup Greek Yogurt

3/4 cup your favorite barbeque sauce (I used KC Masterpiece) 

In a large bowl, combine chooked chicken and 1 1/2 cups barbeque sauce until well combined and chicken is coated.  Gently stir in other ingredients - quinoa, corn, onion, and grape tomatoes.  Add extra barbeque sauce if necessary.

In a separate bowl, combine dressing ingredients to drizzle over the top when serving.  Enjoy!

Zucchini Quinoa Squash Patties

Becca here with another great quinoa recipe, this time as a great source of protein in these fairly traditional squash patties.  My whole family thought these were a big hit, and it would be hard to find a tastier or healthier summer dinner!  Don't let the cottage cheese scare you, it's there for protein, calcium, and moisture, to help the patties bind together; my husband could literally hardly even believe it was there when I was telling him all the ingredients as we were eating.  I was inspired by this recipe from Trader Joe's I stumbled across when I was checking their website (again) to see if they're coming to an area near me.  They're not, but the recipe there got me thinking, and this was the result.  This will definitely be my 'go to' squash patties recipe from now on!  This makes a very large batch, since I wanted to have enough for a second meal, so feel free to cut it into half.  I will say that they reheated wonderfully in just a couple of minutes in a hot skillet, and also worked great to pack in my husband's lunch, so I'd go for the whole recipe :)  Enjoy!  Becca

Zucchini Quinoa Squash Patties

3 1/2 cups cooked quinoa (I cook extra and freeze or refrigerate it for later so I have it ready to go for times like this)

1/4 cup shredded Asiago or 'real' Parmesan Cheese

3 cups cottage cheese (1 large container)

3 1/2 cups grated zucchini

8 large eggs

1/4 cup chopped green onions

2 cups panko bread crumbs

2 teaspoons garlic powder

2 teaspoons salt (I use "Real Salt")

2 teaspoons black pepper

olive oil or butter for the griddle

Preheat griddle to 350, or heat skillet over medium-high heat.  In a large bowl, stir together all ingredients:  cooked quinoa, cheese, cottage cheese, zucchini, eggs, green onions, panko bread crumbs, garlic powder, salt, and pepper.  Stir until all ingredients are thorougly mixed and combined.  The mixture will still be a bit sticky and moist, this is fine!

Use a 1/4 cup dry measuring cup to scoop into the mixture for the patties, making sure that it is tightly packed.  Pour this out into your hand and pat into a flat shape, keeping it tightly packed.  Place onto the preheated hot grill, using a bit of butter or olive oil to ensure they don't stick.  Cook approximately 2-4 minutes per side, or until you can easily slide the spatula under the squash patties to flip them over.  If they begin to come apart, or don't want to flip easily, just like cooking a pancake, WAIT another minute or so before turning.  They should be able to hold their own before flipping them over.  Cook another few minutes on the other side, serve, and enjoy! 

Quinoa Salad with Tangy Lime Dressing

Becca with the perfect summer recipe!  Yes, another one with quinoa, ha!  Quinoa is one of the few complete proteins, and also has lots of fiber and iron, and lots of other antioxidants & nutrients.  And it's gluten & fat free too.  In case you haven't tried it yet, if I had to compare it to something it would be rice, although the grains are smaller & the taste is a bit 'nuttier' but still very neutral.  I can buy quinoa at my local small town Walmart, but it's much less expensive in the bulk bins at the health food store (I shop at Ozark Natural Foods) or ordering online (I order from either Vitacost or Amazon, depending on who has the better price at the time).  My kids always happily eat it up, another bonus!  I even created a whole category of quinoa recipes here on Thrice the Spice, which you can access by clicking on quinoa on the far right under categories.  While I'm on the topic, I wanted to make sure that you knew that you can also search ALL of the Thrice the Spice recipes by using any word, such as cake, quinoa, rice, green beans, etc. by using the custom search box that's just above the categories box. 

This salad is so refreshing; I used this recipe as my inspiration.  It may be made ahead of time, like during naptime, so all you have to do is pull it out of the fridge and serve it for dinner.  It would also be great for a potluck dish.  The lime juice helps the avocado not turn too brown, but I usually prefer to add it at the end since this will serve my family of 5 twice.  Feel free to substitute some of the veggies for what you have or what your family prefers; for example, use cooked corn instead of the bell pepper, etc.  My husband doesn't normally prefer cumin at all, but LOVED this salad.  I can't wait for you to try this recipe, I think your family will really love it!  I served this for dinner, with my Red, White, & Blue "Celebrate America" fruit & yogurt for dessert, for a healthy, cool dinner, perfect for these hot summer nights!


Quinoa Salad with Tangy Lime Dressing

4 cups cooked & cooled quinoa
1 1/2 c. cooked black beans (1 can, 15 oz.)
2 medium avocados, cubed
1 cup grape tomatoes, halved
1 orange bell pepper, diced
1 handful fresh cilantro leaves

Dressing:
3 Tablespoons fresh lime juice (or Real Lime juice)
1/2 teaspoon cumin
1 Tablespoon olive oil
1/2 teaspoon salt

1.  Combine dressing ingredients (lime, cumin, olive oil, and salt) in a lidded container (I use a canning jar), and shake well to combine.

2.  Gently stir all remaining ingredients except avocado together in a large bowl (quinoa, black beans, grape tomatoes, bell pepper, and cilantro) along with dressing.  Serve immediately, or chill until time to serve.  Add avocado just before serving.  Enjoy!

Quinoa Tuna Cheese Muffins

Becca here with another original recipe that I am super excited about!  And yes, I know I say that often, but these really are just that great.  A long time ago, like nearly 11 years ago when Samuel & I were first married, I copied a recipe for tuna 'muffins' made with white rice down from a cookbook while we were house sitting for one of our college professors.  I've made a few changes to that original recipe over the years, including making a dairy free variation while one of my sons had a problem with dairy for a couple of years, but it's remained a family favorite.  So after the great success of the Mini Broccoli Bacon Quinoa Quiches I first made a few weeks ago, I started thinking about making a tuna/cheese variation, for a healthier, more updated version of the white rice ones.  So here's the result!  My family also ate all of these in no time; I think they taste just as good, or quite possibly even a teeny bit better, if that's possible, reheated the next day for a quick & easy lunch.  Here's my recipe for a large batch, enjoy!

Quinoa Tuna Cheese Muffins

6 cups cooked quinoa
5 cans tuna (6 oz. each), drained well
6 large eggs
1/4 cup dried minced onion (the dehydrated ones from the spice aisle)
2 teaspoons seasoning salt
1 - 2 cups sharp cheddar cheese (our family favorite, regular cheddar is fine too :)

Preheat oven to 350.

In a large bowl, stir all ingredients together & until evenly combined and mixed well.

Place mixture into well-greased mini-muffin tins; filling to the top, and bake for 15-20 minutes, or until starting to brown around the edges.  Let cool 5-10 minutes in the pan before trying to remove.  Enjoy!!

*I used a mini muffin pan, for a regular sized muffin tin cooking time will need to be increased by 5-10 minutes.  They should start to brown on the edges & the middle will be bubbly when they are done. 


I also wanted to with my "sweetheart" a happy 4th Birthday today too!!  I love you, Momma :)

Mini Broccoli Bacon Quinoa Quiches

Becca here with a recipe I am SO super excited about!  When I saw this recipe for Mini Ham Cheese Quinoa Cups online recently, I knew they were something I had to try.  However, you know I can't just follow a recipe as written, and I actually ended up changing more than half of the ingredients from the original recipe, but the idea is still the same.  Best of all, they're super healthy, and my family loved them!  In case you aren't familiar with quinoa (it is pronounced keen-wah), it is sort of similiar to rice, gluten free, has a large amount of complete protein, amino acids, etc.  Basically a great food :)  My local small town store here carries it, although by planning ahead a bit and either ordering from amazon or buying from the bulk bins at Ozark Natural Foods, I can get it for less than half the price.  You cook it nearly identically to rice also; add water, bring to a boil, simmer until water is absorbed.  Super easy.  We ate these for breakfast, and the few leftovers we had reheated beautifully the next day.  I think I'll make a double batch next time even, my husband was looking for some to take in his lunch after we had eaten them all.  Oops!

Mini Broccoli Bacon Quinoa Quiches

3 cups cooked quinoa (about 1 cup uncooked)
4 eggs
1 1/2 cup finely chopped cooked broccoli
1 cup grated real parmesan cheese
1 cup cooked, diced bacon
1/4 cup dried diced minced onion (the kind in a canister on the spice aisle)
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 350.  Add all ingredients into a large bowl, and stir well to combine. 

Spray mini muffin tins (regular muffin tins are fine also, just cook an extra 5 minutes or so) with nonstick spray.  Fill each cup with quinoa mixture, packing tightly.  Bake 15-20 minutes, or until edges and top are starting to get a light brown touch. 

Remove from the oven, and wait at least five minutes before removing from the muffin tin (to allow the eggs to set, the same way you would do a quiche before cutting into it so you'll have nice looking slices).  Serve and enjoy!