1 jalapeno (finely chopped (optional – ONLY if you like it spicy!)
1 1/2 cup quinoa
1 cup low sodium chicken stock
10.05 ounces can black beans
14.5 ounces can diced tomatoes
10 ounces can mild enchilada sauce
1 avocado (peeled and cored and sliced bite size)
1/2 pound skinless (boneless chicken cutlets or breast, optional)
1/4 cup cilantro (chopped)
shredded cheddar cheese (for topping, optional)
In a deep skillet or medium high heat, add grapeseed oil, onions, garlic and jalapeno and cook for 3 minutes, until onions are translucent.
Add chicken stock, black beans, diced tomatoes, enchilada sauce and quinoa. Stir well, bring to boil and lower heat to a simmer. Cover and cook for about 15-17 minutes, until quinoa is cooked and most of the liquid is absorbed. Turn the heat off.
Add avocado, cilantro and shredded chicken and mix well. Serve topped with shredded cheddar, lime and a few cilantro leaves.
For shredded chicken:
Bring a medium sized pot of water to boil. Turn the heat off and add chicken to the pot. Cover and leave in water for 12 minutes (until chicken is cooked through).
Take the chicken out of the water and let cool to room temperature (or put it in the freezer for about 7 minutes).
Use your fingers to shred the chicken, it’s very easy! Set aside on a plate.
Rinse quinoa (if it doesn’t say pre-rinsed on the package) vigorously to remove the bitter coating, otherwise it won’t taste good!