Quinoa with Chicken and Black Beans

My friend, Katie G., led me to this recipe.  It was an easy, one-dish meal that everyone in the house seemed to like.  I made a few adjustments to the original recipe to adapt it to our family’s taste preferences and I will definitely be making this again!

Quinoa with Chicken and Black Beans

Recipe adapted from www.lifesambrosia.com

2 Tbsp. olive oil
1 1/2 tsp. minced garlic
1/2 c. chopped red onion
1 red bell pepper, seeded and diced
1 c. quinoa, rinsed
2 c. chicken broth
2 chicken breasts
salt/pepper to taste
1 tsp. cumin
pinch cayenne
1 can black beans, rinsed

Instructions:

In a large skillet, heat 1 Tbsp. olive oil.  Add chicken breasts, seasoned with salt and pepper to taste, and cook until no longer pink and juices run clear.  (about 5 minutes per side).

Remove chicken, cut into bite sized pieces and set aside.

In the same skillet, heat remaining olive oil an add the onion, garlic, and red pepper.  Saute over medium high heat for about 5 minutes until veggies are soft.  Add the quinoa and saute for another 3 minutes.

Pour chicken broth over quinoa and bring to a boil.  Reduce heat, cover and simmer about 15 minutes or until liquid is mostly absorbed.  Add remaining ingredients, stirring until hot through and serve immediately.

Husband Rating: 5 out of 10

Food for Thought: This is an easy meal to make vegetarian by simply omitting the chicken and adding additional black beans.  It would also make a nice side dish to compliment any mexican dish.

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