Ingredients
for 4 servings
-
2 tablespoons olive oil - 2 chicken breasts, diced
- 2 cloves garlic, crushed
- 1 jalapeño, diced
-
1 cup quinoa (170 g) -
1 cup vegetable broth (235 mL) -
15 oz black beans, 1 can (400 g) -
15 oz fire-roasted diced tomato, 1 can (400 g) -
1 cup corn (175 g) -
1 teaspoon chili powder -
½ teaspoon cumin - salt, to taste
- pepper, to taste
- 1 avocado, diced
- 1 lime, juiced
-
2 tablespoons fresh cilantro, chopped, extra for garnish
Preparation
- 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!
Tips
1 of
7
-
Susan Mendez
Not a tip but i made this with a little less stock and made it into burritos!
3 months ago Helpful (4) -
jgenge
This was so yummy! We used chicken broth instead of veggie broth. More flavor! Can’t wait to make it again.
4 months ago Helpful (4) -
anniebeans
This was delicious, I made it for my dad and siblings and they loved it! We didn’t have cumin so we used garam masala. I also added more chili powder, to taste.
4 months ago Helpful (3) -
Mikayla Johns
I used a little bit more broth than what the recipe calls for, but it’s great with chips and a dollop of guac on top!
4 months ago Helpful (3)
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