Chicken & Quinoa – Southwestern Style

By by Fagor
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Chicken & Quinoa – Southwestern Style
Serves
Makes 4 servings
Ingredients
  • 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
Procedure
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.

Chicken & Quinoa – Southwestern Style

By by Fagor
Serves
Makes 4 servings
Ingredients
  • 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
Procedure
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.