Mexican Quinoa Stew

Tuesday, November 06, 2012

From our skinny table to yours...

Here is our hearty and nutritious mexican stew perfect for a chilly fall night.  It is packed with flavor, yet does not pack on the pounds.  The ingredients and spices we have chosen can certainly be swapped according to your taste!  Have fun with this one and hope you enjoy!

Mexican Quinoa Stew
olive oil
garlic - we love garlic and used about 4-5 cloves
1 yellow onion
1 red pepper
1 small jalapeno - we like spicy food
1 can low sodium black beans
1 15 oz can diced tomatoes
1 cup frozen corn
1 sweet potato
1 cup dry whole grain quinoa
6-8 oz of chicken breast
4 cups chicken stock
1 avocado
1 half lime
mexican spices (cumin, chili powder)
cilantro to garnish

Time to have some fun in the kitchen...
1. Cook one cup dry whole grain quinoa according to package.
2. While quinoa is cooking, heat olive oil in a large pot and toss in chunks of peppers and onions.  Saute until golden brown and then add minced garlic and jalapeno.  Slice sweet potato into cubes and add to the mix.  Drain black beans and don't forget to rinse well to lower the sodium content.  Add beans, corn, and mexican spices to the pot.  Toss to combine and cook until potatoes begin to soften.
3. Add can of diced tomatoes, 4 cups chicken stock, and chicken breast.  Simmer until chicken is cooked throughout.
4. Remove chicken, shread apart and add back to pot.
5. When quinoa is fully cooked, add to the pot.  Squeeze in juice from half of a lime and toss to combine
6. Garnish with avocado chunks and cilantro.

Serves 4 healthy portions!

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