Quinoa is very high in protein so it pairs exceptionally well in this chicken chili recipe to help give it some heft and substance. The fact that is also a crock pot recipe made the whole thing even better. I got it prepared in only a few minutes, and apart from a few stirs throughout the day I was able to leave it alone until it was ready at dinner.
1 cup of quinoa, rinsed
One (1) 28 oz can of diced tomatoes (you could use crushed)
One (1) 14 oz can diced tomatoes with green chilies (Rotel)
Two (2) 16 oz cans of black beans, rinsed, drained
One (1) 15 oz can of corn, drained
3 Cups chicken broth
2 large chicken breasts, frozen or thawed (cook longer if frozen)
1 tsp garlic powder
2 tsp cumin
1 tsp crushed red pepper
2 tsp chili powder
NOTE: I used NO SALT, NO SUGAR and Reduced fat options for all of the canned items to limit the amount of sodium that was put into this meal.
Add the chicken to the bottom of the crockpot, and then put everything else in on top of it. I used frozen chicken and cooked mine for about 6 hours on High. It came out perfectly. Just make sure the chicken is fully cooked and you'll be great.