Basically obsessed with this weeknight salsa chicken quinoa.
它装有味道，是在一个锅中制作的，超级容易一起扔在一起back into the school routine。
No, but really. After making this recipe, it gave me major blogs-back-in-2008 vibes. But that doesn’t make it any less delicious! And would it really be so bad to go back a decade right now…
My nostalgia is showing.
Second, it’s customizable – use whatever you love, leave out what you don’t, add your favorite toppings.
I really like using rotisserie chicken for this, but if you have extra chicken leftover, chop it up and add it in. Or leave it out entirely. You can use pinto beans instead of black beans, or just use both. You can use a spicy salsa or a mild version – even a salsa verde.
Right now, since corn is still in season and super sweet and crisp, I love to use it sliced straight off the cob. But I’m showing frozen here too (and oninstagram!) because it’s a super easy swap.
一个nother reason I love it? Well, it looks quite underwhelming right after the quinoa cooks, but as soon as you throw on your toppings, it’s GAME ON.
一个vocados, more salsa, sour cream or yogurt, cotija cheese, quick pico, crushed tortilla chips. The options are endless.
You can even use chips to scoop this up and eat. Ha!
Finally, you can use another grain! Whichever you choice, whether it’s rice or something like barley or whatever – I’d follow this instructions on the package when it comes to how much liquid to add and how long to cook it. Plus, I’d pick something that cooks quickly rather than a long grain 40 minute rice – you know?
I like to make an avocado pico for the top. It adds SO much – again, while being super simple.
Weeknight One Pot Salsa Chicken Quinoa
- 1small onion,chopped
- 1large or 2 small bell peppers,chopped
- 1teaspoonchili powder
- 1cupuncooked quinoa,rinsed
- 1(14 ounce)can black beans,drained and rinsed
- 1cup温和或中等莎莎(or hot, if you want!)
- 2cupschicken stock
- toppings: sliced green onions,酸奶油，cotija奶酪，更多的莎莎
- lime wedges,for spritzing
- ½cupdiced tomatoes
- ¼cupdiced red onion
- salt and pepper
Heat the olive oil in large skillet over medium-low heat. Add in the onion, peppers, and garlic with a bit pinch of salt and pepper and stir. Cook for about 5 minutes, until the vegetables have softened. Stir in the shredded chicken. Add in the paprika, chili powder and cumin with one more pinch of salt and pepper. Cook for 2 to 3 minutes to activate the spices.
一个dd the quinoa, beans, corn, salsa and chicken stock. Bring the mixture to a boil then reduce it to a simmer and cover it. Cook for 15 minutes, then remove the lid and stir. If the liquid hasn’t fully absorbed yet, continue to cook for another 5 minutes.
avocado pico de gallo
Combine everything in a bowl and season with salt and pepper. This stays okay sealed in the fridge overnight, but the avocado will brown a bit. To serve, make it right before eating.