Quality Protein- Trace Minerals -Healthy "Arroz" Con Pollo
Servings: 4 Servings
Calories: 65kcal
Equipment
- wok
- green pan
Ingredients
- 2 cups of Cooked Quinoa
- 1/4 tsp Paprika
- 1/4 tsp pepper
- 1 tsp celtic or sea salt
- 1/4 tsp turmeric
- Veggies~
- 1/2 cup chopped white or red onion
- 2 Cloves minced garlic
- 3/4 cup mixed organic corn peas,carrot (thawed)
- Proteins & Healthy Fats
- 1 whole roasted/grilled chicken breast pastured organic preferably shredded in small pieces
- 2 slices of nitrate-nitrite free ham or cooked bacon cut up in small pieces optional
- 4 tbsp of coconut oil
Instructions
- To Make the "Arroz" (Quinoa)
- Cook Quinoa according to packaging instructions. ++ Add spices to the broth/water mix and stir.
- Heat 3 Tbsp coconut oil in a large skillet (a skillet that has a cover) on medium high heat. Add the garlic, onions and cook until golden and tender, add ham/bacon lower heat.
- Add quinoa to the pan to brown, and two minutes into cooking add the veggie mix. Add a little more coconut oil if necessary and let it cook for about 5 minutes. Stir first to coat the quinoa with the coconut oil in the pan, lower heat to medium-low then add the shredded chicken and lower the heat.
- Since the Quinoa is already cooked we are looking to incorporate the flavors but not over cook it, else it'll become too mushy. That isn't a big deal flavor wise, but it is when it comes to presentation for a special occasion.
- Fluff the quinoa "rice" with a fork. If you want you can add more salt and pepper to taste.
Notes
++ Tip: I Cook my Quinoa in half water and half chicken broth which is done when you cook the rice for the original arroz con pollo. So we can do the same for this Quinoa "Arroz" con pollo. Then add the paprika and turmeric to give it that nice yellowish color.