1. Chop up all the vegetables. But don't combine them, keep each separate. 2. Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed. About 12-15 minutes. 3. Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat and cook until just tender, about 5 minutes. Drain and keep warm. I add them to the cooked quinoa, and cover the pot to keep warm. 4. Heat a large nonstick frying pan or wok over medium high heat. Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth). Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two). Remove to a bowl and keep warm. 5. Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper. Cook, stirring occasionally for about 1 minute. Add bell pepper, garlic and cumin. Continue cooking until veggies soften, about 2-3 minutes. If desired, add 1/2 cup chicken broth to make the dish more moist. 6. Stir in peas and chicken and cook 2 minutes. 7. Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes. 8. Remove from heat. Stir in cilantro, salt, black pepper. 9. Serve with a squeeze of lime juice if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
