Spicy Chicken Quinoa

Alex and I are on a really big quinoa kick right now. It is a great source of protein and much more filing then using rice. In this recipe I switched out the rice in this Mexican dish with quinoa and it turned out great. This is also super quick and easy to make.

Spicy Chicken Quinoa 
Adapted from enlightened cooking


Ingredients 

• 2 teaspoons olive oil
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• 1 cup rinsed quinoa
• 2 cups (1 16-ounce jar) thick and chunky-style salsa
• 1 and 1/3 cups low sodium chicken broth
• 2 cups cooked chicken, chopped or shredded
• 1 10 to 16-ounce jar roasted red bell peppers, drained, coarsely chopped (I used fire roasted)
• 1/2 cup finely chopped ham
• 1/4 cup coarsely chopped cilantro or flat-leaf parsley leaves
• 2 tablespoons lime juice

Directions 

• Heat oil in large saucepan over medium-high heat. 
• Add paprika, cumin, garlic powder, and turmeric and cook, stirring, for 30 seconds until aromatic.
• Add the rice, salsa, and broth. Bring to the boil. Reduce heat to low and cook, covered, for 18 minutes or until quinoa is opaque.
• Add the chicken, peppers, ham, lime juice and cilantro, and cook, stirring, for 2-3 minutes or until heated through. Remove from heat

Servings = 4

Weight Watchers Points Plus = 6