Chicken Quinoa Southwestern Style
By Fagor
Chicken Quinoa Southwestern Style
By Fagor
Yield/Serves:
Makes 4 servings
- 1 pound of chicken breast trimmed and cut into 1-inch chunks
- 1 (15-ounce) can of cream style corn
- 1 (15-ounce) can of pinto beans rinsed and drained
- 1 (15-ounce) can of diced tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons dehydrated onion
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 cup uncooked quinoa
- ½ cup fresh cilantro
- Juice of one fresh lime
Place chicken breast, cream style corn, pinto beans, diced tomatoes, dried oregano, dehydrated onion, garlic powder and chili powder into the multi-cooker.
Cover and set multi-cooker to LOW slow cooker setting for 4½ hours.
Add the quinoa after 4 hours. It will soak up the remaining liquid during the final 30 minutes of cooking. Mix in lime juice and cilantro and serve.
Cover and set multi-cooker to LOW slow cooker setting for 4½ hours.
Add the quinoa after 4 hours. It will soak up the remaining liquid during the final 30 minutes of cooking. Mix in lime juice and cilantro and serve.