One-Pot Mexican Quinoa

21 40 473
Ingredients Minutes Calories
Prep Cook Servings
5 min 35 min 6
One-Pot Mexican Quinoa
Health Highlights

Ingredients


2 tbsp Olive Oil, Extra Virgin
2 breast Chicken breast, boneless, skinless (cut into ½" cubes)
1 cup Red onion (diced)
2 clove(s) Garlic (minced)
6 small pepper(s) Red bell pepper (sliced)
2 can (4oz) Green chili peppers, canned
1 cup Roma tomatoes (diced)
1 can(s) (15oz) Pinto beans, canned (rinsed and drained)
1 cup Quinoa, uncooked
2 cup Chicken broth (stock), low sodium
2 tsp Cumin
1/2 tsp Paprika, smoked
1/2 tsp Salt
1/2 tsp Black pepper
1/4 cup Cilantro (coriander) (roughly chopped)
1/2 cup shredded Colby cheese
1 cup cubes Avocado
1/4 cup Green onion (diced)
6 tbsp Salsa, ready-to-serve, low sodium, hot/medium
6 tbsp Sour cream, light
6 sprig Cilantro (coriander)

Instructions


  1. Heat a large skillet to medium-high heat.
  2. Add olive oil to the pan as well as diced chicken. Cook until the chicken is no longer pink, turning throughout. About 5-7 minutes.
  3. Remove the chicken from the pan and put it on a plate. Set aside.
  4. Add onions to the pan. Sauté until translucent, approximately 3-4 minutes.
  5. Add in garlic, sauté for 30 seconds, and immediately add in mini peppers. Sauté for 1-2 minutes.
  6. Add green chilis, pinto beans, chicken broth, Roma tomatoes, quinoa, cumin, smoked paprika, salt, ground pepper, and cilantro to the pan. Stir and bring to a boil.
  7. Add chicken, stir, cover, and reduce to simmer. Simmer for 15-20 minutes, until the liquid is evaporated and the quinoa is cooked through, then remove from heat.
  8. Add cheese to the top. Place cover on and let sit for 1 minute until cheese is melted.
  9. Serve with fresh avocado, green onions, fresh cilantro, salsa, and sour cream.

Notes:

  • To make dairy-free, omit the cheese or use vegan cheese.



Nutrition Facts

Per Portion

Calories 473
Calories from fat 166
Calories from saturated fat 46
Total Fat 18.4 g
Saturated Fat 5.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 8.4 g
Cholesterol 71 mg
Sodium 706 mg
Potassium 1220 mg
Total Carbohydrate 50 g
Dietary Fiber 11.0 g
Sugars 7.6 g
Protein 32 g

Dietary servings

Per Portion


Grain 1.4
Meat 0.9
Meat Alternative 0.4
Milk Alternative 0.5
Vegetables 2.9

Energy sources


Pygal37%461.0448022019615161.357726948897535%352.8580098555627278.4468385919998427%313.3354497495369137.9395036833407737%35%27%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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