According to The World's Healthiest Foods, The Food and Agricultural Organization of the United Nations (FAO) has declared the year 2013 to be recognized as "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 white chili.
The base for this recipe is (salsa verde)[salsa-verde.html]. You can buy it pre made in a jar or easily make your own salsa verde with a food processor or blender (or a lot of mashing by hand).
Ingredients
1 tablespoon oil
1 onion, diced
2 jalapeño peppers, diced
4 cloves garlic, chopped
1 tablespoon cumin
3 cups chicken broth
1 cup salsa verde
1 pound boneless and skinless chicken breasts or thighs
3 cups white/cannellini beans (or 2 cans)
1/2 cup quinoa, rinsed
1-2 cups of corn (optional)
1 teaspoon oregano
1 tablespoon lime juice (~1/2 lime)
3 tablespoon cilantro, chopped
1 avocado
salt and pepper to taste
Instructions
Cook the onion and jalapeño in olive oil over medium heat until tender
Add the garlic and cumin and cook until fragrant, about a minute
Add the broth, salsa verde, chicken, beans, quinoa and oregano, and optional corn.
Bring to a boil
Reduce the heat and simmer until the chicken is cooked and the quinoa is tender, about 10-15 minutes
Remove the chicken, shred or dice, return to soup along with the lime juice and cilantro, season with salt and pepper and remove from heat
