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Mexican Chicken Quinoa Recipe

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This recipe for Mexican Chicken Quinoa, by , is from Kostelyk Family Cookbook: Only Good Stuff!, 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!

Jennifer Kostelyk


1 T olive or grape seed oil
1/2 c. diced onion
1 jalapeņo, minced
1 cup quinoa
2 cups chicken broth
1 packet (Frontera brand) red enchilada sauce (or one 15 oz. can red enchilada sauce)
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 bag frozen corn
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
3 c. rotisserie chicken in bite-sized pieces
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
1/2 c. chopped fresh cilantro leaves
1 1/2 -2 c. shredded Monterrey Jack or cheddar cheese

1. Heat oil in a large skillet over medium high heat. Add onion and jalapeņo and cook, stirring frequently, until soft. Add garlic and cook until fragrant, about 1 minute.
2. Stir in quinoa, chicken broth, beans, tomatoes, corn, chicken, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Keep an eye on it, you may need to add more liquid if it starts to look a little dry.
3. Stir in avocado, lime juice and cilantro. Sprinkle with Monterrey Jack or cheddar cheese. Serve immediately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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