What I Did With Quinoa

Ingredients

• 1 teaspoon adobo seasoning 
• 15 ounce black beans drained canned
• 1 tablespoon canola oil 
• 2 cups chicken broth 
• 1 cup corn kernels frozen
• 1 teaspoon cilantro leaves dried
• 1 head garlic chopped
• 0.5 teaspoon garlic powder 
• 1 pound ground chicken 
• 0.5 teaspoon ground cumin 
• 4 servings salt and ground pepper black to taste
• 1 small onion chopped
• 1 cup quinoa 
• 1  bell pepper red chopped

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Soak quinoa in a bowl of water for 20 minutes; drain.
2. Heat 1 tablespoon canola oil in a frying pan over medium heat; saute onion, red bell pepper, and garlic until soft, 5 to 10 minutes.
3. Combine chicken broth, quinoa, 1/4 cup onion mixture, 1/4 cup sofrito, 1 teaspoon cumin, cilantro, salt, and pepper in a saucepan; bring to a boil. Cover saucepan with a lid, reduce heat, and simmer until quinoa is tender and liquid is absorbed, about 20 minutes. Stir corn into quinoa mixture and cook until corn is warmed, about 5 minutes.
4. Heat 1 tablespoon canola oil in a skillet over medium heat; cook and stir chicken, adobo seasoning, garlic powder, 1/2 teaspoon cumin, salt, and pepper together until chicken is no longer pink, 5 to 10 minutes.
5. Mix quinoa mixture, remaining onion mixture, black beans, and 1/2 cup sofrito into chicken mixture; cook until heated through, 2 to 3 more minutes.