Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chile powder
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1 cup quinoa
- 2 cups water
- 1 ½ cups shredded, cooked chicken
- Mixed greens, cheddar cheese, radish, and tortilla chips, for serving
Instructions
- Heat a medium saucepan over medium heat. When hot, add the oil, followed by the onion and garlic. Sauté 1-2 minutes before adding the spices and continuing to cook about 3 minutes more, until fragrant. Add the quinoa and sauté a couple minutes before adding the water. Bring to a boil, reduce to a simmer, place a lid on the pot, and cook about 12 minutes, checking after 10 minutes, until the water has been absorbed.
- Once the quinoa is cooked, stir in the chicken, place the lid back on the pot, and allow to rest for 10 minutes. Spoon into bowls and top as you like. Serve immediately. Leftover quinoa may be stored in an airtight container in the refrigerator for up to 3 days. Toppings are best added right before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes