Mexican Quinoa w/Chicken
Ingredients
- 1 tablespoon olive oil
- .5 cup onion diced
- 2 cloves garlic minced
- half jalapeno
- 3/4 cup quinoa (rinsed)
- 1 cup vegetable broth
- 1 can black beans drained and rinsed
- 1 can fire-roasted tomato
- 1 cup corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 package chicken breast
- taco seasoning mix
Extras
- 1 avocado halved, diced
- 1 squeeze lime juice
- 2 tablespoons cilantro leaves chopped
Instructions
- Heat the olive oil in a large skillet with a lid over medium heat. Sauté the garlic and jalapeno until it starts to brown, about one minute.
- Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, to the skillet and stir to mix well.
- Bring the liquid to a boil, then reduce heat to medium low and cover the pan with the lid. Cook covered for 20 minutes, until the quinoa is cooked through, but stir it halfway through cooking just to make sure the quinoa cooks evenly
- Cook diced (about half inch) chicken with taco seasoning mix, and a bit of olive oil while quinoa cooks.
- Once chicken is cooked through, set aside and keep warm.
- Before serving, sprinkle the chopped cilantro and diced avocado on top and then squeeze ½ of the lime in as well. Taste and add more lime juice, salt and pepper if needed. Add chicken, and serve