Mexican Quinoa

A friend of mine made this dish and I loved it so much I had to make my own variation. Quinoa has so many benefits! Its a High quality protein with the nine essential amino acids, gluten-free and is low on the glycemic index. It cooks up in about 15-20 minutes and tastes great re-heated as well. It makes 6-8 servings, so I will be enjoying this all week long. So, here is my variation of this great dish. There are so many ingredients and ways to make this, plus it tastes fantastic!

Ingredients:

1 lb 99% fat free ground chicken

1 cup uncooked, pre-rinsed quinoa
1 4 ounce can diced green chilies
1 cup black beans, drained and rinsed

1 red pepper

1/2 red onion

1 cup frozen corn kernels

1 tsp chili powder - no salt
½ teaspoon sea salt
¼ cup chopped green onion

1 jalapeño (optional) add to taste

For topping:
Chopped fresh cilantro

¼ cup chopped green onion

Optional additions:

1 tsp greek yogurt for topping

Black olives

Reduced Fat Cheddar Cheese

Instructions:

1. In a saucepan cook quinoa according to the directions, omitting 1/4 cup water to replace with the green chilies once it comes to a boil. Once boiling, add quinoa and green chilies. Cook for 15-20 minutes or until all water is absorbed. 

2. In the mean time, in a large skillet, brown ground chicken on medium-high heat for about 10 minutes

3. Add in red pepper, jalapeño, red onion, chili powder and salt cooking for 5 minutes

4. Add in black beans and corn and continue to cook for 5 more minutes
5. Then add in cooked quinoa and cook for an additional 5 minutes
Stir in cilantro and green onion just before serving.