Mexican Chicken and Quinoa

1 cup quinoa

2 cups chicken broth

~1/2 bunch of cilantro chopped

1 tbsp extra-virgin olive oil

~ 1/2 cup onion, diced

1 jalapeño, minced

2 cloves garlic, minced

1 tsp cumin

1 tsp chili powder

2 cup shredded chicken

1 cup corn

1 cup red enchilada sauce

Shredded Monterey Jack

Chopped tomato

Diced avocado

Sour Cream

Cook quinona using chicken broth instead of water and add chopped cilantro.

Heat oil and onion, jalapeño, and garlic and cook about 6 minutes. Add cumin and chili powder (stir well) then add chicken, corn, and enchilada sauce and stir just until combined. Add 1 1/2 cups cooked quinoa and stir, top with cheese.

Bake at 350º until cheese is melted, ~15 minutes.

Spoon into individual serving bowls and top with tomato, avocado, sour cream and remaining cilantro or serve in tortillas with extra enchilada sauce (make/buy extra if you will use tortillas).

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