Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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2 |
tbsp | olive oil | |
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2 |
chicken breast | boneless, split and cut into strips | |
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1 |
medium | onion | diced |
|
10 |
cloves | garlic | diced |
|
1 |
leek | thinly sliced | |
|
1 |
tsp | cumin seeds | |
|
1 |
pasilla chili | roasted, peeled, seeded and chopped | |
|
2 |
fresh tomatoes | chopped | |
|
1 |
cup | quinona | |
|
1-3/4 |
cups | water | |
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|
salt & pepper to taste | ||
|
2 |
tbsp | Parmesan Cheese (optional) | |
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fresh cilantro for garnish | ||
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Recipe Instructions:
- Heat olive oil in a saucepan and sauté chicken strips for 2 minutes. Remove chicken and set aside.
- Sauté onion, garlic and leek in the same pan for 3 or more minutes.
- Lightly toast cumin seeds for 30 seconds.
- Add cumin seeds, chili, tomato and quinoa. Stir well.
- Add water and bring to a simmer.
- Add chicken and simmer, covered for 10 minutes
- Check to see that everything is cooked and season with salt and pepper to taste.
- Serve garnished with cheese and cilantro, as desired.