What I Did With Quinoa
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!
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cup quinoa
- 1tablespoon canola oil
- 1small onion, chopped
- 1red bell pepper, chopped
- 1head garlic, chopped
- 2cups chicken broth
- ¼cup sofrito (such as Goya®)
- 1teaspoon ground cumin
- 1teaspoon dried cilantro
- salt and ground black pepper to taste
- 1cup frozen corn kernels
- 1tablespoon canola oil
- 1pound ground chicken
- 1teaspoon adobo seasoning
- ½teaspoon garlic powder
- ½teaspoon ground cumin
- 1(15 ounce) can black beans, drained
- ½cup sofrito (such as Goya®), or to taste
Instructions
Step 1
Soak quinoa in a bowl of water for 20 minutes; drain.Step 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.Step 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.Step 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.Step 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.