Southwest Fiesta Chicken with Quinoa

Cilantro Lime Quinoa
  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon salt
  • juice of 1 lime
  • 2-3 tablespoons cilantro, chopped
For The Chicken
  • 1 pound ground chicken
  • 1 envelope (3 tablespoons) taco seasoning
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 can of corn
  • 3-4 cloves garlic, minced
  • 1 (14.5 ounce) can black beans, drained
  • 1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
  1. Add the quinoa, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for about 15 minutes. Set aside and keep covered.
  2. Meanwhile, add olive oil in a large skillet on medium high heat.  Add ground chicken and half the taco seasoning in a skillet and cook until browned.
  3. In the same skillet, add the onions and remaining taco seasoning. Cook, stirring occasionally, for about 5 minutes.  Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.
  4. Add the drained black beans, corn, quinoa and tomatoes. Stir all to combine. Garnish with extra chopped cilantro.  Serve and enjoy!! 🙂

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  1. ohiocook · May 5, 2015

    Reblogged this on My Meals are on Wheels.

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