How I Prepared Quinoa

Ingredients 0/16

Step 1

Soak the quinoa in a bowl of water for about 20 minutes, then drain it well. While that’s soaking, heat a tablespoon of canola oil in a frying pan over medium heat. Toss in the chopped onion, red bell pepper, and garlic, and sauté them until they’re nice and soft—this usually takes around 5 to 10 minutes.

Step 2

Pour the chicken broth into a saucepan along with the drained quinoa, a quarter cup of the onion mixture you just cooked, a quarter cup of sofrito, cumin, cilantro, and a pinch of salt and pepper. Bring everything to a boil, then cover the pan, lower the heat, and let it simmer gently until the quinoa is tender and has absorbed all the liquid, about 20 minutes. Once that’s done, stir in the corn and cook for another 5 minutes until it’s heated through.

Step 3

While the quinoa is cooking, warm another tablespoon of canola oil in a skillet over medium heat. Add the chicken along with adobo seasoning, garlic powder, half a teaspoon of cumin, salt, and pepper. Cook everything together, stirring often, until the chicken is cooked through and no longer pink—this should take around 5 to 10 minutes.

Step 4

Finally, mix the quinoa mixture with the rest of the onion mixture, black beans, and half a cup of sofrito right into the skillet with the chicken. Give it all a good stir and cook for a couple more minutes until everything is warmed through and well combined. Enjoy!