Red Quinoa con Pollo

Red Quinoa con Pollo
Servings: 4 Start to Finish 50 mins


  • 5 tablespoons olive oil, divided
  • 4 boneless chicken thighs (about 1 1/4 lbs.), cut into 1-inch cubes
  • Kosher salt
  • 1 tablespoon Spanish paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 cup chopped Spanish onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 2 cups dry red quinoa
  • 1 1/4 cups chopped tomatoes (canned are fine)
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh cilantro, plus sprigs for garnish
  • 1/4 cup pitted green olives

Make It

1. In a large bowl, combine 1 Tbs. olive oil with chicken, 1/2 tsp. salt, paprika, cumin, and turmeric. Toss well and let sit at room temperature for 10 minutes.

2. Meanwhile, heat 2 Tbs. olive oil in a medium saucepan over medium- high heat. Add onion, garlic, and ginger, and sweat until aromatic, about 6 minutes. Add the quinoa and stir to combine. Add 2 1/2 cups water and bring to a simmer. Stir in the tomatoes, oregano, and cilantro, then cover. Remove from heat and let steam undisturbed for 20 minutes.

3. In a large skillet, heat remaining 2 Tbs. olive oil over medium heat. When hot, add marinated chicken and cook until golden on all sides, 3 to 5 minutes.

4. Fluff quinoa with a fork, and season with salt. Transfer to a large platter, top with chicken, and garnish with cilantro sprigs and olives.