Ingredients for Mexican Quinoa
1 cup
Tricolor Quinoa (Rinsed and Drained)
2 tbsp Olive Oil
1-10 oz. can
Diced Tomato with Green Chiles
1/2 cup Frozen Corn Kernels
1/4 cup Onion (diced)
1 cup Chicken Broth
1/4 tsp Ground Cumin
1/4 tsp
Ground Coriander
1/4 tsp
Ground Annatto
1/2 tsp Garlic Powder
1/2 tsp Kosher Salt
1 Green Onion (sliced)
1 tbsp Cilantro (minced) *optional
Heat olive oil in your
pot over medium-high heat. Add the the drained quinoa and toast for 1 minute. Add the onions, diced tomatoes and corn. Cook for 2 more minutes or until the liquid from the tomatoes is absorbed. Add the broth and spices and bring to a boil. Cover and reduce to simmer over medium-low heat for 15 minutes. DO NOT peak or uncover. After the 15 minutes, turn off the heat and let it sit for 10 more minutes covered. Now fluff with a fork. Then add your green onion and cilantro before serving.
Ingredients for Easy Slow-Cooker Salsa Verde Chicken
1- 40 oz. Bag of Frozen Chicken Tenders
1- 8 oz. can of Tomato Sauce
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Kosher Salt
Juice of 1 Lime
1/2 cup Plain Greek Yogurt (can substitute with Sour Cream)
1 tbsp Cilantro (minced) *optional
Add all the ingredients (except for the yogurt and cilantro) to your
slow cooker pot. (I didn't even thaw the chicken!) Set your slow cooker on high for 4 hours. After 3 hours remove the chicken, shred it and return it to the pot. Stir in the yogurt and let it finish cooking. When ready to serve stir in the cilantro.
This recipe can be used as a filling for tacos, enchiladas, served over rice or with my Mexican Quinoa! Accompanied by a few slices of creamy ripe avocado and pico de gallo.
