Ingredients
1-lb boneless, skinless chicken breast, cut into large pieces
2/3 cup dried quinoa
1 (15-oz) can pinto beans, rinsed and drained
1 cup chicken broth
1 cup salsa
1 green bell pepper sliced (or frozen bell peppers work just fine)
1/2 medium yellow onion, sliced
1/2 cup corn - fresh frozen or canned
1 tsp salt
1/2 tsp black pepper
Shredded Mexican cheese, optional
2 tbsp chopped cilantro, optional
Sour cream for serving, optional
Directions
1. Pour uncooked quinoa into the bottom of a large saucepan. Add the rest of the ingredients, pouring the stock over last.
2. Bring to a boil. Reduce heat to medium and simmer for 20 minutes. Remove from heat, sprinkle on the cilantro, and then cheese to your liking, if using.
3. Cover and let sit for 5 minutes, or until cheese melts. Serve with additional salsa and garnish with sour cream.
Adopted from Refinery 29 (http://www.refinery29.com/one-pot-meals#slide-1)
