This chicken, quinoa and black bean dish is served with fresh homemade salsa and avocado for a well balanced weeknight dinner.
2 people made this
4 plum tomatoes, seeded and diced
1/2 red onion, finely chopped
25g chopped fresh coriander
1/2 lime, juiced
Chicken and quinoa
500ml chicken stock, divided
85g quinoa, rinsed
2 tablespoons olive oil
1 onion, chopped
450g minced chicken or turkey
1 (400g) tin black beans, drained and rinsed
240g prepared salsa
2 tablespoons chilli powder
2 cloves garlic, minced
1 lime, juiced
2 avocados, halved and pitted
salt and ground black pepper to taste
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Method Prep:20min › Cook:41min › Ready in:1hr1min
For the salsa: Mix tomatoes, red onion, coriander and juice of 1/2 lime together in a bowl. Cover and place in the fridge.
Combine 250ml chicken stock and 85g quinoa in a small pan. Bring to the boil. Reduce heat, cover, and simmer until chicken stock is absorbed, about 15 minutes. Remove from heat.
Heat olive oil in a large pan over medium heat. Cook and stir onion until softened, about 5 minutes. Add chicken; cook and stir until cooked through, 6 to 8 minutes. Stir in cooked quinoa, remaining 250ml chicken stock, black beans, prepared salsa, chilli powder and garlic. Simmer over low heat for 10 minutes.
Remove pan from heat. Squeeze lime juice all over. Divide among serving bowls. Top each serving with homemade salsa and 1 avocado half. Season with salt and pepper.