Ingredients

The following ingredients have 4 Servings
  • 1 lb broccoli (chopped)
  • 2 large red bell peppers (cored, seeded & coarsely chopped)
  • 3 large garlic cloves (minced)
  • 1 tbsp olive oil (extra virgin)
  • 1/2 tsp cumin (ground)
  • 1/4 tsp salt
  • Ground black pepper (to taste)
  • Pinch red pepper flakes (more to taste)
  • 1 medium onion (diced)
  • 1 large carrot (shredded)
  • 1 1/2 lbs boneless & skinless chicken breasts or thighs (cut into 1” pieces)
  • 1 tbsp olive oil (extra virgin)
  • 1 tsp oregano (dried)
  • 1/2 tsp cumin (ground)
  • 3/4 tsp salt
  • Ground black pepper ( to taste)
  • Pinch red pepper flakes (more to taste)
  • 1 1/2 cups quinoa (uncooked)
  • 3 cups chicken broth (low sodium)
  • 2 bay leaves
  • 1/4 cup parsley (finely chopped)

Instruction

  • Broccoli and Bell Peppers: Preheat large deep skillet or a dutch oven on medium-high heat and swirl oil to coat. Add garlic and saute for 30 seconds, stirring often.
  • Add broccoli, bell pepper, cumin, salt, black pepper and red pepper flakes. Cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
  • Chicken and Quinoa: Return pot to the stove and swirl oil to coat. Add onion and carrot; saute for 3 minutes, stirring occasionally.
  • Add chicken, oregano, cumin, salt, black pepper and red pepper flakes; saute for 3 more minutes, stirring a few times.
  • Add quinoa, stock and bay leaves; stir. Bring to a boil, cover, reduce heat to low and cook for 20 minutes.
  • Turn off heat. Add previously cooked broccoli and bell pepper, stir and let dish sit covered for 5 minutes for flavours to "marry" each other.
  • Add parsley, stir and serve hot.