Savory Quinoa Medley with Chicken and Veggies
Experience a hearty blend of flavors with this savory quinoa medley featuring tender chicken, ripe tomatoes, golden potatoes, and sweet corn. This nutritious one-pan dish delivers a balance of protein, fiber, and essential vitamins. Packed with aromatic herbs and spices, it's an easy-to-make, delicious meal perfect for busy weeknights or meal prep for the week ahead.
ingredients
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 lb boneless, skinless chicken breasts, diced
- 2 medium potatoes, diced
- 1 cup sweet corn, fresh or frozen
- 2 large tomatoes, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
steps
- 1.
In a medium pot, bring chicken broth to a boil, then add the rinsed quinoa. Reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sauté until translucent, approximately 3-4 minutes.
- 3.
Add the diced chicken to the skillet. Season with paprika, cumin, salt, and pepper. Cook until the chicken is browned and fully cooked, about 6-8 minutes.
- 4.
Stir in the diced potatoes and cook for 5 minutes, allowing them to soften slightly.
- 5.
Add the chopped tomatoes and sweet corn. Cook for another 5 minutes or until the potatoes are tender.
- 6.
Fold in the cooked quinoa, mixing thoroughly. Adjust seasonings if necessary.
- 7.
Garnish with fresh parsley if desired and serve warm.
