Ingredients
Prep: 12min |Cook: 22min |Total: 34min
- 1 C water
- 1/2 C quinoa, rinsed and drained
- 1 med sweet potato (about 8 oz), peeled and cut into 1/2″ cubes
- 4 tsp canola oil
- 12 oz boneless, skinless chicken breast, cut into 1/2″ pieces
- 1 med onion, chopped
- 1 jalapeno chile pepper, finely chopped
- 1 med red bell pepper, chopped
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 C frozen peas
- 3 tbsp chopped fresh cilantro
- 1/4 tsp salt
- 1/8 tsp black pepper
Directions
1.Combine water and quinoa in small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes.
2.Put sweet potato in small saucepan with enough cold water to cover by 2″ while quinoa is cooking. Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes. Drain.
3.Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer to bowl.
4.Return pan to heat and add remaining 2 teaspoons oil. Stir in onion and jalapeño pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic, and cumin. Cook until vegetables start to soften, 2 to 3 minutes. Stir in peas and reserved chicken and cook 2 minutes. Add quinoa and sweet potato. Cook, stirring frequently, until heated through, 1 to 2 minutes. Remove from heat and stir in cilantro, salt, and black pepper.
Recipe Notes
Flavor Up Some of the big tastes in Mexican food–cumin, jalapeno, and cilantro as well as garlic, onion, and black pepper-contribute mouth watering zest to this not-so-south-of-the-border dish.
