Quinoa White Chicken Chili

By: Dane Groves

The Food and Agricultural Organization of the United Nations (FAO) has declared the year 2013 to be recognized as th "The International Year of the Quinoa" well, that was a long time ago... but we can still eat it now right? Quinoa is great because it is both high in protein and gluten free. It's a great grain to add to a delicious and healthy whit chili. The base for this recipe is a (salsa verde) [salsa-verde.html]. You can but it pre made in a jaror easily make your own salsa verde with a food processor or blender ( or by mashing by hand).

Ingredients

• 1 tablespoon oil
• 1 onion
• 2 diced jalapeno peppers
• 4 diced garlic cloves
• 1 tablespoon cumin
• 3cups chicken broth
• 1 cup salsa verde
• 1 pound boneless and skinless chicken breasts or thighs
• 3 cups white vannellini beans (or 2 cans)
• 1/2 cup quinoa
• 1-2 cups rinsed corn (optional)
• 1 teaspoon oregano
• 1 tablespoon lime juice (~1/2 lime)
• 3 tablespoons cilantro
• 1 avacado chopped
• salt and pepper to taste

Instructions

1. Cook onion and jalapeno in olive oil over medium heat until tender
2. Add garlic and cumin and cook until fragrent (about a minute)
3. Add broth, salsa verde, chicken, beans, quinoa, oregeno, and optional corn
4. Bring to a boil and reduce heat and simmer until the chicken is cooked and th qunioa is tender
5. After 10-15 minutes remove the chicken and shred or dice it
6. Return to soup along with the lime juice and cilantro
7. Season with salt and pepper and remove from heat
8. Garnish with slliced avacado and cilantro