Quinoa Chicken 40 40 2 cups chicken broth 1 cup quinoa 2 teaspoons vegetable oil, or as needed 1/2 onion, chopped 2 cloves garlic, or to taste, minced 1 1/2 pounds ground chicken 1 1/2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) Directions Add a note Print Prep 10 m Cook 40 m Ready In 50 m Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes. Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.
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