ONE POT MEXICAN QUINOA W/ CHICKEN
I left my wallet in El Segundo. I left my wallet in El Segundo. I left my wallet in El Segundo.
I gotta get it – I got – got- ta – get it.
Who remembers that classic jam? Like Coronas go with Empanadas, A Tribe Called Quest goes with:
One Pot Mexican Quinoa w/ Chicken
2 tablespoons olive oil
1 onion, diced
2 boneless skinless chicken breasts, cubed (see note)
2 garlic cloves, minced
½ teaspoon salt, plus more to taste
Black pepper, to taste
1 bell pepper (any Color), diced small
1 cup black beans, rinsed and drained
1 (14 ½ ounce) can diced tomatoes, not drained
1 teaspoon chili powder
½ teaspoon ground cumin
½ cup cooked quinoa
1 ½ cups chicken stock (see Note)
Optional garnishes: diced avocado, chopped cilantro, and lime wedges
Juice of ½ lime
In a large pan, heat the oil over medium-high heat.
Add the onion and cook for 1 minute.
Add the chicken, garlic, and a pinch of salt and pepper
Cook for 5 to 7 minutes until the chicken is no longer pink. Add the bell pepper, black beans, tomatoes, chili powder, cumin, the ½ teaspoon salt, and black pepper to taste, and stir.
Add the quinoa and stock and stir to combine. Bring to a boil, then reduce the heat to low.
Cover and simmer for 15 to 20 minutes. Remove from the heat, fluff with a fork, and serve with your desired garnishes.
Add the lime juice to bring out all the flavors!
Transfer to a plate and serve.
NOTE: You can easily make this dish vegetarian by leaving out the chicken and using vegetable stock instead of chicken stock.