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.