Spanish Style Quinoa with Chicken

Who has had Quinoa before? Not me. I've always thought it was an interesting grain that I wanted to try, but never have. It actually is extremely healthy for you and is packed with protein. It tastes like a really small brown rice granule - delicious, but with texture, just the way I like it. My mom is always in for some obscure natural grain so on a girls night we made it. Let me just tell you...it was DELICIOUS!!! I absolutely LOVED it! You bet I'm making this over and over and over. At first I was thinking that it was chick food, but was surprised to see that the next day when I was looking for it in the fridge for lunch...my dad had taken it to work! Evidently men like it too...and he's a meat and potatoes kind of guy. Pretty impressive, if you ask me. It's packed with flavor, but a surprisingly extremely healthy dish! You know I wouldn't post some health-conscious dish if it was delicious. Trust me!!

3/4 lb skinless, boneless chicken breasts

1 carrot, split lengthwise

4 cups water

4 chicken boullion cubes

1 cup quinoa, rinsed

Put chicken, carrot, water and boullion cubes in a sauce pan and bring to a boil over medium heat. Skim, cover and simmer for 10 minutes or until chicken is done. Remove chicken and carrot, strain broth and return 2 cups of broth to the saucepan. Add quinoa, cover and cook for 15 minutes. Remove from heat, fluff with fork, cover and set aside. While quinoa is cooking, cut chicken into bite size pieces. Dice carrot. Set aside

2 T olive oil

1 cup chopped onion

1 small green pepper, chopped

2 cloves garlic, minced

1 lg. tomato, peeled, seeded and chopped (I used a can of unsalted petite diced tomatoes)

1/2 t paprika (I omitted)

1/4 t ground cumin

1/2 t pepper

1 can black beans, drained and rinsed

2 T salsa

In a large skillet, heat oil over medium heat, add onions and cook for 5 minutes. Add green peppers, garlic and tomatoes and cook for 10 more minutes covered. Stir in paprika, cumin and pepper. Add chicken, carrots and beans and simmer for 5 minutes to blend flavors. Toss with quinoa and salsa. Heat through. Serve immediately. Delicious!

*From the Highland Ward Cookbook