Apartment living has its advantages for sure. No landscaping in the spring. No shovelling snow in the winter. The downside is we don’t have a grill, and who doesn’t love grilling in the summer? Luckily my parents live in suburbia and have a large yard…with a grill! Every time we visit we buy a big pack of chicken breasts, marinate them and grill them up. But we don’t eat them there…we bring them home! And we have cooked chicken in the fridge for the whole week to use in paninis, salads and quinoa dishes.
Last week’s marinade had a southwestern flavor and that is what inspired me to create this quinoa dish. To be honest, it is great even without chicken, but certainly adding the chicken makes it more hearty and filling and a perfect meal on its own. In the time it takes you to cook the quinoa you can have all the other ingredients cooked and ready to add. Super quick, very easy and healthy for you. Oh, and you won’t believe how delicious it is.
Here’s what you will need to serve 4 (as a side dish)
1 1/2 cups quinoa, uncooked
3 cups chicken stock (or a combo of stock and water)
2 medium shallots, small dice
1 red pepper, small dice
1 jalapeno (most of seeds and ribs removed), small dice
2 cloves garlic, minced
1 can black beans, rinsed and drained
1/4 cup frozen corn
1/2 cup fresh cilantro, chopped
salt & pepper
grilled chicken, diced (optional)
1 lime, zested and juiced
pinch of cayenne pepper
1/3 cup olive oil
salt & pepper
Prepare quinoa according to directions, using chicken stock as your liquid. Set aside.
Meanwhile, in a large skillet saute shallots, red pepper, jalapeno and a pinch of salt and pepper in some olive oil over medium heat until they start to soften, about 5 minutes. Add garlic and saute another minute. Add frozen corn, again cook for one minute. Add beans, cooked quinoa and cilantro. Mix well. If you are adding grilled chicken add it to the skillet now.
In a bowl combine the lime zest and juice, cayenne and olive oil with a pinch of salt and pepper. Pour over quinoa mixture and stir well to combine.