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A recipe from Maude Bergeron Cuisine estudiantine

One-Pot Quinoa with BBQ Chicken, Tomatoes, Bell Peppers, and Arugula

  • 4 servings

Difficulty: Easy

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  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.
Chef's tip

The quinoa will keep in the refrigerator for up to four days in an airtight container.