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Chicken Quinoa alad Recipe

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This recipe for Chicken Quinoa alad, by , is from TYP3 COOKBOOK:, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
E.J. Taylor

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup uncooked quinoa
1 cup Chicken broth
2 tablespoons plain hummus at room temperature
1 teaspoon chili powder plus additional for garnish
1 garlic clove minced
4 tablespoons melted unsalted butter)
1/2 teaspoon kosher salt divided
Grated zest and juice of 1 lime
1/2 cup fresh cilantro roughly chopped, to garnish
1 green onion roughly chopped

Directions:
Directions:
Rinse the quinoa well and drain. Combine the quinoa and vegetable broth in a small pot. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer for 15 minutes, or until the liquid is absorbed. Remove the pot from the heat, uncover, and fluff with a fork.
Meanwhile, in a small bowl, whisk together the hummus, chili powder, garlic, 2 tablespoons ghee, 1/4 teaspoon salt, and nutritional yeast until smooth and creamy.
Heat the remaining 2 tablespoons ghee in a large skillet over medium heat. Add the yellow onion and corn and cook, stirring occasionally, until both are golden brown, 7 to 10 minutes. Remove the pan from the heat, and transfer to a medium bowl. Add the quinoa, lime juice and zest, and the remaining 1/4 teaspoon salt, and toss to combine well.

Divide the mixture evenly between 2 bowls, then top with the hummus mixture. Garnish with cilantro, green onion, and a sprinkle of chili powder.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 Minutes
Personal Notes:
Personal Notes:
Refrigerate leftovers for up to 5 days. (Store the hummus mixture separately.) Reheat in a nonstick skillet over medium heat and top with an extra squeeze of lime.

 

 

 

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