Quinoa is great and one of my favorite things to eat. I eat a mostly plant based diet so quinoa is a great way to get my protein. Willie is still a meat eater, so this is something I can fix for both us and still be satisfied. I’ll just throw some chicken in the mix for him. Best part, low in sodium and very filling! FYI: I don’t use the canola oil when cooking. I try to stay away from any oils when cooking, even though they are good fats. I don’t think you need oil/butter to cook your veggies and it just adds more calories into your dish. I use green pans that don’t require that kind of stuff or when push comes to shove, I just put a little water or chicken stock in the pan.
- 1 c water
- 1/2 c quinoa, rinsed and drained
- 1 med sweet potato (about 8 oz), peeled and cut into 1/2″ cubes
- 4 tsp canola oil
- 12 oz boneless, skinless chicken breast, cut into 1/2″ pieces
- 1 med onion, chopped
- 1 jalapeño chile pepper, finely chopped
- 1 med red bell pepper, chopped
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 c frozen peas
- 3 Tbsp chopped fresh cilantro
- 1/4 tsp salt
- 1/8 tsp black pepper
- COMBINE water and quinoa in small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes.
- PUT sweet potato in small saucepan with enough cold water to cover by 2″ while quinoa is cooking. Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes. Drain.
- HEAT 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer to bowl.
- RETURN pan to heat and add remaining 2 teaspoons oil. Stir in onion and jalapeño pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic, and cumin. Cook until vegetables start to soften, 2 to 3 minutes. Stir in peas and reserved chicken and cook 2 minutes. Add quinoa and sweet potato. Cook, stirring frequently, until heated through, 1 to 2 minutes. Remove from heat and stir in cilantro, salt, and black pepper.
From Prevention Magazine