Red Quinoa con Pollo
Ingredients:
5 tablespoons olive oil
4 boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch cubes
kosher salt
1 tablespoon Spanish paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 cup chopped Spanish onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
2 cups dry red quinoa
11/4 cups chopped tomatoes (canned are fine)
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh cilantro, plus sprigs for garnish
1/4 cup pitted green olives
Directions:
In a large bowl, combine 1 tablespoon of the olive oil with the chicken, 1/2 teaspoon salt, the paprika, the cumin, and the turmeric. Toss well and let sit at room temperature for 10 minutes.
Meanwhile, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, and ginger and sweat until aromatic, about 6 minutes. Add the quinoa and stir to combine. Add 2 1/2 cups water and bring to a simmer. Stir in the tomatoes, oregano, and cilantro, then cover. Remove from the heat and let steam undisturbed for 20 minutes.
In a large skillet over medium, heat the remaining 2 tablespoons olive oil. When hot, add the marinated chicken and cook until golden on all sides, 3 to 5 minutes.
To serve, fluff the quinoa with a fork. Season with salt. Transfer to a large platter, top with the chicken, and garnish with the olives and cilantro sprigs.
Excerpted from Healthy Latin Eating by Angie Martinez and Angelo Sosa. Reprinted with permission. All rights reserved.
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