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One-Pot Mexican Quinoa JEN WIDERSTROM

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This One-Pot Mexican Quinoa is a great, healthy meal!

2 tablespoons olive oil
1 onion (peeled, diced)
2 boneless skinless chicken breasts (cubed)
2 garlic cloves (peeled, minced)
1/2 teaspoon salt (plus more to taste)
freshly ground black pepper (to taste)
1 bell pepper (any color, small dice)
1 cup black beans (drained, rinsed)
1 can diced tomatoes, not drained (14.5-ounces)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup cooked quinoa
1 1/2 cups chicken stock
diced avocado (peeled, pitted, for garnish)
chopped cilantro (for garnish)
lime wedges (for garnish)
Juice of 1/2 lime (for garnish)

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 1/2 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.
Tip: You can easily make this dish vegetarian by leaving out the chicken and using vegetables stock instead of chicken stock.

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