Chicken and Quinoa
What the heck is quinoa? Technically, it's a grain that originates in South America with all kinds of great nutritional characteristics, like high protein content, a number of essential amino acids, and lots of dietary fiber. However, all you really need to know is that it's a great gluten free alternative to couscous (I actually like it much better). The chicken part of the dish is an afterthought, and could easily be replaced with pork or tofu.
Ingredients
- 1 teaspoon vegetable oil
- 1 chopped onion
- 3 cloves garlic, peeled and mined
- 3/4 cup quinoa
- 1 1/2 cup chicken broth (vegetable broth also works)
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 15 oz can of corn
- 2 15 oz cans of black beans
- 1/2 cup chopped parsley or cilantro
- 1 chopped cucumber
- 1 cup halved cherry tomatoes
Directions
- Step 1
Slice chicken into bite size pieces
- Step 2
Heat oil in a medium skillet and brown chicken, cooking until juices run clear.
- Step 3
Remove chicken, and saute garlic and onion in drippings.
- Step 4
In a large pot, mix quinoa with vegetable broth. Add cumin, cayenne pepper, salt, and pepper. Bring broth to a boil. Cover and reduce heat. Simmer for 20 minutes.
- Step 5
Add chicken and corn, continuing to simmer for another five minutes or until chicken is heated through.
- Step 6
Remove pot from heat and add tomatoes, cilantro, cucumbers, and black beans.
Rating
Summary
- Prep. Time: 20 minutes
- Cook. Time: 35 minutes
- Makes 6 servings
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This site is intended for informational purposes and is not a substitute for medical advice. Only eat foods after reading their labels and considering your dietary needs.