Quinoa Chicken

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

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  • Prep
    10 m
  • Cook
    40 m
  • Ready In
    50 m

  1. 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.
  2. 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.
  3. 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.