I’ve been trying to find more recipes for quinoa. This one was pretty good. I added in some rotisserie chicken to make it heartier. Yum
quinoa with chicken and Latin flavors
adapted from fitness magazine
1 cup quinoa
2 teaspoons canola oil
1 medium onion, chopped
1 4-ounce can chopped green chiles
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth
1/4 cup pepitas, toasted
3/4 cup coarsely chopped fresh cilantro
1/2 cup chopped scallions
1-2 cups cooked chicken, chopped or shredded
2 tablespoons lime juice
1/4 teaspoon salt
1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
3. Add pepitas, chicken, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.