Ingredients
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2 tablespoons extra virgin olive oil, divided
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1 teaspoon paprika
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1 cup quinoa
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2 cups water
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375 g boneless skinless chicken breasts, diced
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 pinch cayenne pepper
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3 green onions, sliced
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2 plum tomatoes, diced
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1/2 sweet red pepper, diced
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2 cups canned black beans, drained and rinsed
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1/4 cup fresh cilantro, chopped
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2 tablespoons lime juice
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1 garlic clove, minced
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1 cup corn kernel
Instructions
- In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
- Stir in quinoa and add water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.
- Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.
- Add green onions, tomatoes, red pepper, black beans and corn; cook over medium heat, stirring, until red pepper is tender-crisp and chicken is no longer pink inside, about 5 minutes.
- Transfer to large bowl. Add quinoa, cilantro and lime juice; toss to combine.