Chicken and quinoa with black beans and salsa

    1 hour 1 min

    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

    Serves: 4 

    • Homemade salsa
    • 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

    Prep:20min  ›  Cook:41min  ›  Ready in:1hr1min 

    1. For the salsa: Mix tomatoes, red onion, coriander and juice of 1/2 lime together in a bowl. Cover and place in the fridge.
    2. 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.
    3. 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.
    4. 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.

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