What I Did With Quinoa recipe

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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 calories
carbohydrate: 64 g
cholesterol: 69.2 mg
fat: 18.3 g
fiber: 13.2 g
protein: 43.6 g
saturatedFat: 2 g
servingSize: -
sodium: 733.6 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak quinoa in a bowl of water for 20 minutes, drain.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

4 servings

Recipe Note

This is a protein-packed main dish. Especially good for Lap-Band® recipients. I can no longer eat rice and am always looking to increase my protein intake. This recipe is tweaked from another. I liked it so much, I decided to share it. Check it out. This is my first time writing a recipe. Hope I did it well. Happy eating!

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