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What I Did With Quinoa
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Protein-packed quinoa dish with ground chicken, black beans, sauteed veggies, and robust seasonings - a satisfying rice alternative.
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
  • 0.25 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 pound ground chicken
  • 1 teaspoon adobo seasoning
  • 0.5 teaspoon garlic powder
  • 1 (15 ounce) can black beans, drained
  • 0.5 cup sofrito (such as Goya®), or to taste
Instructions:
  • Soak quinoa in water for 20 minutes, then drain.
  • In a frying pan over medium heat, warm up 1 tablespoon of canola oil, then cook onion, red bell pepper, and garlic until soft, for about 5 to 10 minutes.
  • In a saucepan, bring chicken broth, quinoa, onion mixture, sofrito, cumin, cilantro, salt, and pepper to a boil. Cover and simmer for 20 minutes until quinoa is tender. Stir in corn and cook for another 5 minutes until warmed through.
  • In a skillet over medium heat, sizzle chicken in 1 tablespoon of canola oil until cooked through, flavored with adobo seasoning, garlic powder, 1/2 teaspoon cumin, salt, and pepper, about 5-10 minutes.
  • Combine the quinoa mixture, rest of the onion mixture, black beans, and 1/2 cup sofrito with the chicken mixture; heat through for an extra 2 to 3 minutes.

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