I put a southwestern twist on my weekly quinoa dish this time. I took some pointers from a chipolte chicken salad dressing that a friend made me a few weeks ago. The quinoa really soaks up the smoky flavor of the chipolte, and is balanced out by the veggies and fresh cilantro.
Chipotle Chicken Quinoa
Ingredients:
Preheat oven to 350 degrees. Place chicken on baking sheet, cover in olive oil, salt, and pepper, and bake until golden brown, about 20 minutes.
Meanwhile, bring chicken broth to a boil in a medium pot. Add quinoa and cook until all liquid is absorbed, about 15 mins.
Chop cooked chicken into 1 inch pieces, add to quinoa, then add edamame, and corn.
In blender add chipotle, lime juice, garlic, cilantro, salt, and pepper and puree. Add 2 tbsp olive oil and blend until smooth. Add to quinoa and mix well. Serve hot or cold.
Chipotle Chicken Quinoa
Ingredients:
- 1/2 cup quinoa
- 1 cup chicken broth
- 1 chicken breast
- 3/4 cup edamame
- 1/2 cup frozen corn
- 1 chipotle pepper in adobo
- Juice of 1/2 lime
- 1 garlic clove, peeled
- 2 tbsp. olive oil
- 2 tbsp. cilatnro
- Salt & pepper
Preheat oven to 350 degrees. Place chicken on baking sheet, cover in olive oil, salt, and pepper, and bake until golden brown, about 20 minutes.
Meanwhile, bring chicken broth to a boil in a medium pot. Add quinoa and cook until all liquid is absorbed, about 15 mins.
Chop cooked chicken into 1 inch pieces, add to quinoa, then add edamame, and corn.
In blender add chipotle, lime juice, garlic, cilantro, salt, and pepper and puree. Add 2 tbsp olive oil and blend until smooth. Add to quinoa and mix well. Serve hot or cold.
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