Chipolata Chicken And Quinoa Recipes

QUINOA CHICKEN

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
• Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

ONE-PAN SOUTHWESTERN CHICKEN QUINOA RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
• Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
• Cover and simmer until quinoa is cooked through, roughly 30 minutes.
• Stir in diced avocado, cilantro, and lime juice.
• Serve garnished with extra cilantro.
• Enjoy!

CHIPOLATA CHICKEN AND QUINOA

Steps:

• Make quinoa in the rice cooker as directed on the box (2 cups of water, to 1 cup of quinoa).
• In a large pan, over a medium heat, add the 2 TBLSP of margarine, chopped up onion, and chicken.
• Add in the diced tomato and black beans.
• Next add the juice of one lemon, salt to taste, and chile flakes to taste.
• Next add the cilantro and the diced avocados.
• Serve everything over the quinoa and enjoy!