Southwestern Chicken Quinoa

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Cook Quinoa

• 50g Quinoa

Rinse the quinoa under cold water. In a small pot, bring the chicken broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed. Take it off the heat and let it rest for 10 minutes with lid on. Fluff the quinoa with a fork and set it aside.

‍‍_{Step 2/4}

Sauté Vegetables

• 1/2 Small Onion
• 1/4 Red Bell Pepper
• 1 Garlic Clove
• 1 tsp Olive Oil

Heat olive oil in a pan and add diced onion and diced red bell pepper. Sauté until softened, about 3-4 minutes. Stir in garlic and sauté for another minute until fragrant. _‍

_{Step 3/4}

Cook Chicken and Add Spices

• 150g Chicken
• 1/2 tsp Paprika
• 1/4 tsp Cumin
• 1/4 tsp Chili Powder
• 1/4 tsp Garlic Powder

Add the diced chicken into the pan with vegetables and season with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Cook for about 5-7 minutes until the chicken is slightly browned. Stir in black beans and corn kernels, cooking for an additional 5 minutes until heated and chicken is cooked all they way through.

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Combine and Serve

• 30g Cherry Tomatoes
• 1/2 Small Avocado

In a large bowl, combine the cooked quinoa, chicken and vegetables, cherry tomatoes, and avocado.