Mexican quinoa
Added: 2011 Feb 10 (Thu)
Total cook time: 30 minutes
18 Ingredients
- ancho chile sauce : 2 tbsp.
- avocado : 1
- black beans : 15 oz.
- red bell pepper : 1/2 c.
- chicken broth : 6 tbsp.
- chicken, breast : 6 oz.
- chili powder :
- chipotle chile : 1
- cilantro :
- ground cumin :
- jalapeño : 1
- grape seed oil : 1 tbsp.
- onion : 1/4 c.
- quinoa : 1 c.
- salsa, red : 6 tbsp.
- sea salt :
- water : 2 c.
- Greek yogurt : 1/2 c.
Directions
1. In a pot, cook quinoa according to package directions. (Add water, 2 to 1, bring to boil, simmer covered for 20 minutes.)
2. In pan, sauté chopped onions and red bell pepper (and perhaps fresh jalapeño without seeds) in canola oil. Add spices and chopped chipotle pepper. Add pre-roasted chicken. Add a few tbsp. chicken stock. Add 3/4 of the can of black beans and puree the other 1/4 with hand blender in some chicken stock. Then add to pan mixture to create a creamy sauce. Heat through until sauce reaches desired consistency. Add a splash of stock if it's too thick.
3. Pour pan mixture over a portion of the quinoa and top with Greek yogurt, salsa, cilantro, and avocado slices.