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

2-4 Portions
25 min Prepping
15 min Cooking
Recipe Easy

Ingredients

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  • 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

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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.