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What I Did With Quinoa

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Recipe Summary What I Did With Quinoa

This is a protein-packed main dish. Especially good for Lap-Band® recipients. I can no longer eat rice and am always looking to increase my protein intake. This recipe is tweaked from another. I liked it so much, I decided to share it. Check it out. This is my first time writing a recipe. Hope I did it well. Happy eating!

Ingredients | Scholarship Recipient Email

1 cup quinoa

1 tablespoon canola oil

1 small onion, chopped

1 red bell pepper, chopped

1 head garlic, chopped

2 cups chicken broth

¼ cup sofrito (such as Goya®)

1 teaspoon ground cumin

1 teaspoon dried cilantro

salt and ground black pepper to taste

1 cup frozen corn kernels

1 tablespoon canola oil

1 pound ground chicken

1 teaspoon adobo seasoning

½ teaspoon garlic powder

½ teaspoon ground cumin

1 (15 ounce) can black beans, drained

½ cup sofrito (such as Goya®), or to taste

Directions

Soak quinoa in a bowl of water for 20 minutes; drain.

Heat 1 tablespoon canola oil in a frying pan over medium heat; saute onion, red bell pepper, and garlic until soft, 5 to 10 minutes.

Combine chicken broth, quinoa, 1/4 cup onion mixture, 1/4 cup sofrito, 1 teaspoon cumin, cilantro, salt, and pepper in a saucepan; bring to a boil. Cover saucepan with a lid, reduce heat, and simmer until quinoa is tender and liquid is absorbed, about 20 minutes. Stir corn into quinoa mixture and cook until corn is warmed, about 5 minutes.

Heat 1 tablespoon canola oil in a skillet over medium heat; cook and stir chicken, adobo seasoning, garlic powder, 1/2 teaspoon cumin, salt, and pepper together until chicken is no longer pink, 5 to 10 minutes.

Mix quinoa mixture, remaining onion mixture, black beans, and 1/2 cup sofrito into chicken mixture; cook until heated through, 2 to 3 more minutes.

Info | Scholarship Recipient Email

prep: 15 mins cook: 40 mins additional: 20 mins total: 1 hr 15 mins Servings: 4 Yield: 4 servings

TAG : What I Did With Quinoa

Meat and Poultry Recipes, Chicken,

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