We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

ONE-POT QUINOA WITH BBQ CHICKEN, TOMATOES, BELL PEPPERS, AND ARUGULA

BOL DE QUINOA AU POULET BBQ TOMATES POIVRONS ET ROQUETTE

In collaboration with
Maude Bergeron, Cuisine estudiantine

Breasts Poke bowl Salads Skillet Summertime
2-4 Portions
25 min Prepping
15 min Cooking
Recipe Easy

Ingredients


  • 2 bell peppers of your choice (about 2 cups/500 ml), diced
  • 1 yellow onion (about 1 cup/250 ml), finely chopped
  • 1 clove garlic, chopped
  • 1 tbsp. (15 ml) vegetable oil of your choice
  • 1 cup (250 ml) quinoa, rinsed and drained
  • 1 cup (250 ml) water
  • 3 tomatoes (about 2 cups/500 ml), cubed
  • 1/2 cup (125 ml) sundried tomatoes, chopped
  • 1 tsp. (5 ml) sambal oelek (or hot sauce of your choice)
  • 2 cups (500 ml) arugula
  • Sour cream or plain yogurt for topping (optional)
  • Salt and pepper

Directions

Click the steps to erase them.

  1. Heat oil in a large saucepan and fry peppers, onion, and garlic over high heat for 2 to 3 minutes. Add chicken and quinoa, then mix.
  2. Add water, fresh and sundried tomatoes, and sambal oelek, then salt and pepper. Stir, bring to a boil, and reduce to medium heat. Cook uncovered for 12 to 15 minutes, stirring frequently.
  3. When cooked, add arugula and serve. Top with sour cream or plain yogurt if desired.