Weeknight One Pot Salsa Chicken Quinoa
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Weeknight One Pot Salsa Chicken Quinoa
Description
Weeknight One Pot Salsa Chicken Quinoa combines cooked chicken with quinoa, black beans, corn, and salsa all cooked together to create a filling and balanced dish. The base of sautéed onion, bell peppers, and garlic is seasoned with smoked paprika, chili powder, and cumin, infusing the quinoa and chicken with a mildly smoky and slightly spicy taste. After simmering in chicken stock, the quinoa becomes tender, absorbing all the flavors. Sharp cheddar cheese stirred in at the end brings creaminess and richness.
The recipe finishes with an avocado pico de gallo made from cubed avocado, diced tomatoes, red onion, cilantro, and lime juice. This fresh topping offers a cool, bright contrast to the warm, spiced quinoa. Garnishes like sour cream, green onion, cotija cheese, and lime wedges add further layers of flavor and texture when served.
This dish works well as a complete meal on its own, providing protein, vegetables, and grains in a single pot. It can be easily reheated and keeps well for leftovers. The pico de gallo can be made in advance and stored separately to maintain the avocado’s freshness and color.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, small
- 1 bell pepper chopped, large or 2 small
- 3 garlic minced, cloves
- 1 ½ cups cooked chicken shredded or chopped
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup quinoa rinsed, uncooked
- 1 (14 ounce) black beans drained and rinsed, canned
- 1 cup corn (fresh or frozen works)
- 1 cup mild salsa or hot, if you want!, or medium salsa
- 2 cups chicken stock
- 1 cup cheddar cheese freshly grated
- green onion sour cream, cotija cheese, more salsa, toppings, sliced
- lime for spritzing, wedges
avocado pico
- 2 avocado cubed
- ½ cup diced tomatoes
- ¼ cup red onion diced
- ½ cup cilantro chopped
- 2 lime freshly juiced
- salt
- black pepper
Instructions
- Heat the olive oil in large skillet over medium-low heat. Add in the onion, peppers, and garlic with a bit pinch of salt and pepper and stir. Cook for about 5 minutes, until the vegetables have softened. Stir in the shredded chicken. Add in the paprika, chili powder and cumin with one more pinch of salt and pepper. Cook for 2 to 3 minutes to activate the spices.
- Add the quinoa, beans, corn, salsa and chicken stock. Bring the mixture to a boil then reduce it to a simmer and cover it. Cook for 15 minutes, then remove the lid and stir. If the liquid hasn’t fully absorbed yet, continue to cook for another 5 minutes.
- Stir in the cheese. Serve the quinoa and top with the avocado pico, such as sour cream or yogurt, green onions, lime and cotija cheese. Spritz with a wedge of lime. Leftovers stay great in the fridge!
avocado pico de gallo
- Combine everything in a bowl and season with salt and pepper. This stays okay sealed in the fridge overnight, but the avocado will brown a bit. To serve, make it right before eating.
User Reviews
Overall Rating
5
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