What I Did With Quinoa

What I Did With Quinoa

0 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 15 m
Wendy66
Recipe by  Wendy66

“This is a protein-packed main dish. Especially good for Lap-Band® recipients. I can no longer eat rice and am always looking to increase my protein intake. This recipe is tweaked from another. I liked it so much, I decided to share it. Check it out. This is my first time writing a recipe. Hope I did it well. Happy eating!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Soak quinoa in a bowl of water for 20 minutes; drain.
  2. Heat 1 tablespoon canola oil in a frying pan over medium heat; saute onion, red bell pepper, and garlic until soft, 5 to 10 minutes.
  3. Combine chicken broth, quinoa, 1/4 cup onion mixture, 1/4 cup sofrito, 1 teaspoon cumin, cilantro, salt, and pepper in a saucepan; bring to a boil. Cover saucepan with a lid, reduce heat, and simmer until quinoa is tender and liquid is absorbed, about 20 minutes. Stir corn into quinoa mixture and cook until corn is warmed, about 5 minutes.
  4. Heat 1 tablespoon canola oil in a skillet over medium heat; cook and stir chicken, adobo seasoning, garlic powder, 1/2 teaspoon cumin, salt, and pepper together until chicken is no longer pink, 5 to 10 minutes.
  5. Mix quinoa mixture, remaining onion mixture, black beans, and 1/2 cup sofrito into chicken mixture; cook until heated through, 2 to 3 more minutes.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 597 cal
  • 30%
  • Fat
  • 18.5 g
  • 29%
  • Carbs
  • 64.5 g
  • 21%
  • Protein
  • 44.1 g
  • 88%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 1310 mg
  • 52%

Based on a 2,000 calorie diet

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