Mexican Chipotle Sautéed Vegetables & Quinoa

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 100 g mixed quinoa
 400 ml chicken or vegetable stock
 1 chicken breast
 ½ red onion
 1 bell pepper
 1 cup baby spinach
 100 g cherry tomatoes
 1 chipotle chilli
 1 garlic clove
 1 courgette
 100 ml passata
 1 pinch cumin
 1 pinch cinnamon
 salt & pepper
1

In a medium heavy bottom sauce pan add 400ml stock, bring it to boil. Add mixed quinoa and let it simmer on medium/low heat for 10-15 Minutes or until all of the liquid has absorbed.

2

Flatten the chicken breast by pounding with a rolling pin until the fat ends are the same thickness as the skinny ends. You can marinate the chicken or use a spice mix as a rub beforehand if you wish.
Use the grill setting in the oven and cook for 15-20 Minutes until completely cooked through.

3

Julienne bell pepper and onion, mince garlic and finely chop the chilli. Cut cherry tomatoes in half. Using a vegetable peeler make ribbons from courgette. Add some olive oil to a hot pan add onions and sauté for 1-2 Minutes. Add bell pepper and spinach and sauté for further 1-2 Minutes.

4

Add tomatoes, garlic and chipotle and cook for 1 Minute until fragrant, then add tomato passata and simmer for 2 Minutes. Season to taste with cinnamon, cumin, salt & pepper. Finally add courgette ribbons and simmer for further 2 Minutes to soften the courgette. Remove from heat.

5

Switch on your inner artist and arrange quinoa, vegetables and chicken in a bowl. Serve.

Ingredients

 100 g mixed quinoa
 400 ml chicken or vegetable stock
 1 chicken breast
 ½ red onion
 1 bell pepper
 1 cup baby spinach
 100 g cherry tomatoes
 1 chipotle chilli
 1 garlic clove
 1 courgette
 100 ml passata
 1 pinch cumin
 1 pinch cinnamon
 salt & pepper

Directions

1

In a medium heavy bottom sauce pan add 400ml stock, bring it to boil. Add mixed quinoa and let it simmer on medium/low heat for 10-15 Minutes or until all of the liquid has absorbed.

2

Flatten the chicken breast by pounding with a rolling pin until the fat ends are the same thickness as the skinny ends. You can marinate the chicken or use a spice mix as a rub beforehand if you wish.
Use the grill setting in the oven and cook for 15-20 Minutes until completely cooked through.

3

Julienne bell pepper and onion, mince garlic and finely chop the chilli. Cut cherry tomatoes in half. Using a vegetable peeler make ribbons from courgette. Add some olive oil to a hot pan add onions and sauté for 1-2 Minutes. Add bell pepper and spinach and sauté for further 1-2 Minutes.

4

Add tomatoes, garlic and chipotle and cook for 1 Minute until fragrant, then add tomato passata and simmer for 2 Minutes. Season to taste with cinnamon, cumin, salt & pepper. Finally add courgette ribbons and simmer for further 2 Minutes to soften the courgette. Remove from heat.

5

Switch on your inner artist and arrange quinoa, vegetables and chicken in a bowl. Serve.

Mexican Chipotle Sautéed Vegetables & Quinoa

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