What I Did With Quinoa recipe
All Recipes Meat and Poultry Recipes Chicken
Ingredients
- 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
Nutrition Info
- 589.4 caloriescarbohydrate: 64 gcholesterol: 69.2 mgfat: 18.3 gfiber: 13.2 gprotein: 43.6 gsaturatedFat: 2 gservingSize: -sodium: 733.6 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions What I Did With Quinoa
Directions
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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.