Quick and Easy One Pot Mexican Quinoa
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves 4-6
Ingredients:
2 tablespoons olive oil
1 onion, diced
2 boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
3 Bellafina peppers, small diced
1 can black beans, rinsed and drained
1 (14.5) can diced tomatoes (not drained)
1 teaspoon chile powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quinoa
2 cups chicken stock
Garnish
Diced avocado
Chopped cilantro
Lime
Instructions:
1) In a large pan, heat the olive oil over medium/high heat. Add the onion and cook for 1 minute. Add the chicken, garlic, and a pinch of salt and pepper. Cook for 5-7 minutes until chicken is no longer pink. Add the garlic, peppers, black beans, tomatoes, chile powder, cumin, salt and pepper and stir.
2) Add the quinoa and chicken stock and stir to combine. Bring to a boil, then lower the heat, cover, and simmer for about 15-20 minutes. Remove from heat, fluff with a fork and serve with desired toppings. Adding a big squeeze of fresh lime will really help bring out all the flavors!
Notes
*You can easily make this dish vegetarian by leaving out the chicken, and using vegetable stock instead of chicken stock.
From lifeisbutadish.com