PREP TIME: 12 minutes
TOTAL TIME: 34 minutes
SERVINGS: 4
Prerequsties
1 sweet potato (about 8 oz), peeled and cut into ½" cubes
4 tsp canola oil
12 oz boneless, skinless chicken breast, cut into ½" pieces
1 onion, chopped
1 jalapeno chile pepper, finely chopped
1 red bell pepper, chopped
1 clove garlic, minced
1 tsp ground cumin
1 c frozen peas
3 c leftover quinoa
3 Tbsp chopped fresh cilantro
¼ tsp salt
⅛ tsp black pepper
Quinoa Cooking Method
1. PLACE sweet potato in small saucepan with enough cold water to cover by 2". Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes. Drain.
2. HEAT 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer to bowl.
3. RETURN pan to heat and add remaining 2 teaspoons oil. Stir in onion and jalapeno pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic, and cumin. Cook until vegetables start to soften, 2 to 3 minutes. Stir in peas and reserved chicken and cook 2 minutes.
4. ADD quinoa and sweet potato. Cook, stirring frequently, until heated through, 1 to 2 minutes. Remove from heat and stir in cilantro, salt, and black pepper.
Enjoy Quinoa with chicken !!
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