I’ve always liked the advice to aim to have a rainbow of colors on your plate. This is especially easy to do in the summer with all the gorgeous produce that’s in season! We’ve been trying to eat a bit healthier lately, so I’ve been mixing up a big pot of quinoa each Sunday for several weeks now.
This version featured cumin and paprika spiced chicken along with red tomatoes, orange bell peppers, yellow corn, green zucchini, blue tortilla chips, and purple onion! All the colors of the rainbow! Of course, the blue corn chips aren’t exactly healthy, but they add an excellent crunch I just love. Make sure to add the chips on top of each serving as you go because they’ll get soggy if you mix them in and then store the leftover quinoa in the fridge.
3 cups quinoa
6 cups low sodium chicken stock
1 12-ounce container salsa (I used Trader Joe’s Salsa Autentica)
Juice of one lime
2 teaspoons salt, divided
2 teaspoons cumin
2 teaspoons paprika
2 tablespoons canola oil, divided
6 chicken breasts, cut into bite sized chunks
1 red onion, chopped
2 orange bell peppers, chopped
2 zucchini, chopped
Kernels from 4 ears of corn
1 16-ounce container grape tomatoes, halved
1 15-ounce black beans, rinsed and drained
2 cups coarsely crushed blue tortilla chips
To prepare the quinoa, place quinoa and chicken stock in a large stockpot over high heat and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes or until all stock is absorbed and quinoa is soft. Place quinoa is a large bowl and stir in salsa, lime juice, and 1 teaspoon salt.
To prepare the chicken, place cumin, paprika, and remaining 1 teaspoon salt in a small bowl and mix well. Place 1 tablespoon canola oil in a large nonstick skillet over medium heat, add chicken to the pan, and sprinkle with spice mixture and stir until chicken is evenly covered with the spice mixture. Sauté chicken for 5 to 7 minutes or until chicken is cooked through and no longer pink in the center; place chicken in bowl with the quinoa.
To prepare the veggies, place 1 remaining tablespoon of canola oil in a large nonstick skillet over medium heat and place onion and bell pepper in the pan; sauté for 8 to 10 minutes or until veggies are tender; add veggies to the bowl with the quinoa. Add zucchini to the empty skillet over medium heat and sauté for 6 to 8 minutes; add corn to the pan and sauté an additional 3 to 4 minutes. Stir in tomatoes and sauté 1 additional minute. Place zucchini, corn, and tomatoes in the bowl with quinoa, along with the black beans. Stir all ingredients together well and place into servings bowls. Sprinkle crushed chips on top of each serving. Makes 10 servings.
Nutrition: 546 calories, 11.1g fat, 10.8g fiber, 46.3g protein per serving
Cost: $2.82 per serving