Quinoa is an ancient grain native to South America. Its nutty taste and chewy texture make it a great alternative to other grains in salads and soups or as a side dish. Here it pairs perfectly with other South American produce, such as corn and black beans.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2007
MethodIn saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
Stir in quinoa. Add 2 cups (500 mL) 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; saut?hicken, 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, coriander and lime juice; toss to combine. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)
Nutritional facts Per each of 6 servings: about
- Sodium 236 mg
- Protein 23 g
- Calories 320.0
- Total fat 8 g
- Cholesterol 33 mg
- Saturated fat 1 g
- Total carbohydrate 41 g
- Iron 35.0
- Folate 54.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 38.0