Red Quinoa con Pollo recipe

Quinoa is a healthier rice option over the regular white rice option that many of us go for. I am Hispanic, so we use regular white rice all the time to make either yellow or white rice. The rice isn’t a great option because white rice is an empty carb. There will be a separate post on the differences between the rice options. I’d love to tell you about a healthy yet tasty option for the traditional rice with chicken dish within the Hispanic culture. This one has fresh ingredients, which I love and instead of “the other oil”, it has a healthier oil too. Most importantly is the quinoa, the better rice option.

This Quinoa con Pollo (chicken) recipe is from Healthy Latin Eating and I recommend you go pick up this cookbook for other great options for the Hispanic dishes you already love.

Red quinoa con pollo

List of ingredients;

• 5 Tablespoons olive oil
• 4 Boneless chicken thighs ( I used breasts this time ), cut them into 1-inch cubes
• kosher salt
• 1 Tablespoon spanish paprika
• 1/4 Teaspoon ground cumin
• 1/4 Teaspoon ground turmeric
• 1 cup chopped onion
• 1 Tablespoon chopped garlic
• 1 Tablespoon chopped fresh ginger
• 2 cups dry red quinoa
• 1 1/4 cups chopped tomatoes
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh cilantro, plus sprigs for garnish
• 1/4 pitted green olives

What to do with all that greatness

1. In a large bowl, combine 1 tablespoon of olive oil with the chicken, 1/2 teaspoon of salt, paprika, cumin, and turmeric. Toss well until coated and let sit for 10 minutes at room temperature.
2. Heat 2 tablespoons of olive oil in medium saucepan over medium-high heat. Add the onion, garlic, and ginger and sweat until aromatic, about 6 minutes. Add quinoa, stir and combine Add 2 1/2 cups of water and bring to a simmer. Stir in the tomatoes, oregano, and cilantro, then cover. Remove from heat, keeping lid on and let steam undisturbed for 20 minutes.
3. In a large skillet over medium heat add the remaining 2 tablespoons olive oil. When hot, add the chicken and cook until golden all around, about 3 -5 minutes.

To serve this lovely tasting Quinoa con Pollo

Fluff the quinoa with a fork. Season with salt. Transfer to a large platter, top with chicken and garnish with the olives and cilantro sprigs.

We are making Red Quinoa Con Pollo Recipe on Sunday, this time I will share pictures.