Ingredients
4
4 servings
- •1 cup quinoa
- •1 tablespoon canola oil
- •1 small onion, chopped
- •1 red bell pepper, chopped
- •1 head garlic, chopped
- •2 cups chicken broth
- •¼ cup sofrito (such as Goya®)
- •1 teaspoon ground cumin
- •1 teaspoon dried cilantro
- •salt and ground black pepper to taste
- •1 cup frozen corn kernels
- •1 tablespoon canola oil
- •1 pound ground chicken
- •1 teaspoon adobo seasoning
- •½ teaspoon garlic powder
- •½ teaspoon ground cumin
- •1 (15 ounce) can black beans, drained
- •½ cup sofrito (such as Goya®), or to taste
Instructions
- Soak quinoa in a bowl of water for 20 minutes; drain.
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 589
- Carbohydrate: 64g
- Fat: 18g
- Fiber: 13g
- Protein: 44g
- Sugar: 4g
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