This recipe is very well-balanced with veggies and healthy proteins. Additionally, the plethora of color is a feast for the eyes! Do NOT get rid of the cooking juices from the chicken. At first, it may seem a little wet, but the juices soaked into the quinoa is flavorful. Make certain that salsa and avocado are served with the bowl... brings the dish from a 3.5 stars to 5 stars, in my opinion.
Ingredients
- 2 cups uncooked quinoa
- 3.5 lbs chicken thigh, diced
- Chili powder (2 tsp paprika, 1 tsp cumin, 1 tsp oregano, 2 tsp garlic powder, a dash of cayenne pepper)
- 1 tsp coarse sea salt
- black pepper, to taste
- 4 tbsp extra virgin olive oil
- 1 onion, diced
- 2 leeks, white parts, sliced (optional)
- 2.5 cups sliced mushrooms (about one 8 oz box)
- 2 cups white corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 6 green onions, keep white and green parts separate, slice thinly
- 1 head of green/red leaf lettuce, shredded
- salsa
- sliced avocado or guacamole
Preparation
1. Cook quinoa.
2. Thoroughly coat chicken in 2 tbsp of extra virgin olive oil, chili powder, 1 tsp coarse sea salt, and black pepper.
3. Heat remaining 2 tbsp of extra virgin olive oil over medium-high heat and saute chicken until it starts to brown. Remove from pan along with the cooking juices.
4. Saute onion, leeks, and white parts of green onion until softened. Add corn. Saute until slightly browned.
5. Add chicken and cooking juices, mushrooms, and black beans. Saute for 10 mins.
6. Mix in green parts of green onion. Turn off heat.
7. In a large bowl, mix together contents of saute pan with quinoa and shredded lettuce.
8. Serve with salsa and avocado/guacamole.
8 servings
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