Ingredients

The following ingredients have 4 Servings
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • black pepper (to taste)
  • 1 tablespoon chipotle paste
  • 1 cup prepared mild salsa
  • 1 pound boneless (skinless chicken thighs)
  • 2 ears corn (husks removed)
  • 3/4 cup uncooked quinoa (rinsed and drained)
  • 1 cup plus 2 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1 lime (juiced)
  • 1/2 tablespoon olive oil
  • 2 tablespoons chopped cilantro
  • 1 cup halved cherry tomatoes
  • 4 oz 1 small haas avocado, sliced
  • 4 lime wedges
  • 2 tablespoons chopped cilantro

Instruction

  • In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
  • Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure 20 minutes. Quick or natural release, add the corn and cook high pressure 2 minutes.
  • Meanwhile, add the quinoa, water and salt to a saucepan and cook over high heat, bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 18 to 22 minutes, or until all the liquid is absorbed. Fluff with a fork and remove from heat. Stir in the lime juice, olive oil, and 2T cilantro.
  • When chicken is cooked, remove corn and set aside on a dish.
  • Remove the chicken and place in a bowl, shred and add 1/2 cup of the sauce. Using a knife cut the corn off the husk.
  • Place 2/3 cup quinoa in each bowl, with 1/2 cup shredded chicken topped with more sauce, 1/3 cup corn, 1/4 cup tomatoes and 1 ounce avocado.
  • Top with remaining cilantro and serve with lime wedges.