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Spanish-Style Chicken and Quinoa with Cheesy Garlic Bread

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Ingredients Method

Ingredients
  

  • Olive Oil
  • 1 cup Quinoa rinsed
  • 1/2 Onion diced
  • 1 cup Chicken cooked and shredded
  • 1.75 cups Water
  • 1 8 oz can Tomato Sauce
  • 2 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • For Cheesy Garlic Bread:
  • 1/2 Baguette
  • 1/4 cup Butter softened
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Garlic Powder
  • 1/2 cup Shredded Cheese

Method
 

  1. In a large sauce pan, heat olive oil over medium heat. Add quinoa and onions and sauté until onions are soft and quinoa is toasted. Add chicken and saute for an additional 1 minute.
  2. Add water, tomato sauce, chili powder, garlic powder, cumin and stir. Bring to a boil, cover, reduce heat, and simmer for 20 minutes or until quinoa is cooked through. Take off the heat and let rest for 5 minutes.
  3. Meanwhile, in a small bowl, mix together the butter, parsley, and garlic powder until combined.
  4. Slice baguette in half and spread butter mixture evenly on the cut side of both slices. Top each slice with shredded cheese and place on a foil lined baking sheet. Broil on low until cheese is melted and bread is toasted. Serve and enjoy!