Laney is the voice, photographer, and recipe developer behind 'Life is but a Dish' food blog. She's an avid 9am-er at our Studio City location. Laney LOVES food, double unders and HATES toes to bar. 'Life is but a Dish' is her food blog focused on easy and approachable recipes for the everyday home cook who loves to eat. Follow along for new recipes every week! 

One Pot Mexican Quinoa
This is quick & easy! It is packed with protein and healthy fats for an all in one skillet meal

Ingredients
2 tablespoons olive oil
1 onion, diced
2 boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
1 bell pepper, small diced
1 can black beans, rinsed and drained
1 (14.5) can diced tomatoes (not drained)
1 teaspoon chile powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quinoa
2 cups chicken stock

Garnish
Diced avocado
Chopped cilantro
Lime

Instructions
1) In a large pan, heat the olive oil over medium/high heat. Add the onion and cook for 1 minute. Add the chicken, garlic, and a pinch of salt and pepper. Cook for 5-7 minutes until chicken is no longer pink. Add the garlic, peppers, black beans, tomatoes, chile powder, cumin, salt and pepper and stir.

2) Add the quinoa and chicken stock and stir to combine. Bring to a boil, then lower the heat, cover, and simmer for about 15-20 minutes. Remove from heat, fluff with a fork and serve with desired toppings. Adding a big squeeze of fresh lime will really help bring out all the flavors!

Notes
*You can easily make this dish vegetarian by leaving out the chicken, and using vegetable stock instead of chicken stock.

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Life is but a Dish

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