I say almost because there are canned veggies in this, and they do have preservatives. And there is cheese, but its reduced fat and I just can't give up cheese.
Start out by making your favorite salsa or buying your favorite all natural salsa. I like to make mine with canned tomatoes, cilantro, jalapeños, and cumin. Bake chicken covered in salsa at 350 until your meat thermometer reads 165 mine took about 45 minutes, but I think my oven runs a little low.
While that is in the oven, add 1 cup of quinoa to a large sauce pan and toast for a few minutes until they start popping around. Then add 2 cups of water, bring to a boil. Once boiling place a lid on the pot and turn heat down to simmer. Cook until all the water is absorbed. About 10-15 minutes.
Side note! I love cooking with quinoa. It is super filling and is rich in magnesium,
phosphorous, manganese, protein, and fiber. So it's really good for you, aside from being
really easy and great to cook with.
Once the quinoa is cooked, add in: 1/2 can of corn
1/2 can of black beans
1 can of Rotel
1/2 chopped onion
cumin and cayenne to taste
Continue to simmer this until the liquids have cooked out and the onion is tender. This was SO tasty and a perfect side dish for the chicken. For left overs you can slice the chicken, or even shred and fix up a nice quinoa bowl. Instant Mexican comfort food. But so much better for you than the restaurant style take out.
Start out by making your favorite salsa or buying your favorite all natural salsa. I like to make mine with canned tomatoes, cilantro, jalapeños, and cumin. Bake chicken covered in salsa at 350 until your meat thermometer reads 165 mine took about 45 minutes, but I think my oven runs a little low.
While that is in the oven, add 1 cup of quinoa to a large sauce pan and toast for a few minutes until they start popping around. Then add 2 cups of water, bring to a boil. Once boiling place a lid on the pot and turn heat down to simmer. Cook until all the water is absorbed. About 10-15 minutes.
Side note! I love cooking with quinoa. It is super filling and is rich in magnesium,
phosphorous, manganese, protein, and fiber. So it's really good for you, aside from being
really easy and great to cook with.
Once the quinoa is cooked, add in: 1/2 can of corn
1/2 can of black beans
1 can of Rotel
1/2 chopped onion
cumin and cayenne to taste
Continue to simmer this until the liquids have cooked out and the onion is tender. This was SO tasty and a perfect side dish for the chicken. For left overs you can slice the chicken, or even shred and fix up a nice quinoa bowl. Instant Mexican comfort food. But so much better for you than the restaurant style take out.
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