Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spices and Seasonings
Finishing Touch
Method
Preparation
- 1
Prepare the Ingredients
Start by cutting the chicken breast into bite-sized pieces. Dice the red bell pepper and yellow onion, and mince the garlic cloves.
- 2
Rinse the Quinoa
Place the quinoa in a fine-mesh strainer and rinse it under cold water for about 1-2 minutes to remove any bitterness.
Cooking
- 3
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- 4
- 5
Add Quinoa and Broth
Pour the rinsed quinoa into the skillet, followed by the vegetable broth. Stir everything together and bring to a boil.
- 6
Simmer
Reduce heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the quinoa has absorbed the broth and is fluffy.
Serving
- 7
Finish and Serve
Once cooked, remove from heat and fluff the quinoa with a fork. Squeeze fresh lime juice over the dish and garnish with chopped parsley and slices of avocado. Serve warm.
