Prep Time: 5min // Cook Time: 25 min// Total: 30 min // Serving: 6 Cups

This Mexican quinoa with chicken is a simple one-pot meal, and it is great for a busy weeknight dinner. Sautee some chicken meat with frozen roasted corn (or any frozen vegetables that you like) then add the salsa and chicken broth with uncooked quinoa. Simmer for 15-20 minutes then you will have a one pot meal ready in 30 minutes. You can make this recipe a plant-based style by using the vegetable broth instead of chicken broth and use black beans for additional protein instead of chicken.

Ingredients:

• 1 cup uncooked quinoa

• 1 ¼ lbs. chicken, cubed

• 1 tablespoon garlic, chopped

• ½ tablespoon vegetable oil

• 2 tablespoons smoked paprika

• 2 tablespoons cumin, ground

• 1 tablespoon chili powder

• 1 cup roasted corn, frozen

• 1 cup salsa, such as Fired-roasted tomato salsa

• 1 ½ cups chicken broth

• 2/3 cup Mexican cheese blend

• Pinch of salt (optional)

  Variations

• Plant-based: use vegetable broth instead of chicken broth and replace chicken meat with beans and/or lentils

• Replace salsa with chopped tomatoes and bell peppers

Instructions:

1. Rinse raw quinoa under water until water turns clear

2. Sautee chicken in a frying pan with oil, garlic, paprika, cumin, chili powder and roasted corn until chicken is half cooked.

3. Add salsa and chicken broth

4. Add rinsed quinoa

5. Bring the chicken broth to boil then turn down to low heat; add pinch of salt (optional)

6. Cover the pan with a lid and simmer for 20 minutes or until quinoa becomes translucent

7. Top cooked quinoa and chicken mixture with Mexican cheese blend and let it sit on medium low heat for 5 minutes without the lid. The quinoa will become fluffy and the cheese will melt within that time frame

8. Serve immediately