Red Quinoa con Pollo and Guacamole Verde with Tomatillo

        Time: 50 minutes

• 5 tablespoons olive oil
• 4 boneless chicken thighs (about 11/4 pounds), 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
• 11/4 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

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

Meanwhile, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the 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 the heat and let steam undisturbed for 20 minutes.

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

To serve, fluff the quinoa with a fork. Season with salt. Transfer to a large platter, top with the chicken, and garnish with the olives and cilantro sprigs.

Guacamole Verde with Tomatillo

Ingredients and Method (Serves 4)                                                                 Time: 5 minutes

• 3 ripe avocados
• 2 tablespoons diced red onion
• 3 tablespoons fresh lime juice
• 3 tablespoons finely chopped
• Fresh cilantro
• 1/4 cup diced tomatillo
• 1/2 teaspoon kosher salt or more to taste
• 3 tablespoons Cotija cheese (optional)
  

With a sharp knife, cut the avocados in half lengthwise. Remove the pit and with a spoon, scrape the flesh into a small bowl. Transfer half to a medium bowl and use the back of a fork to mash it until a paste for ms.

Add the onion, lime juice, cilantro, tomatillo, and salt and stir to combine. Add the reserved avocado half, mix gently, and season with more salt, if needed.

Transfer the guacamole to a serving bowl and garnish with the cheese.

Compliments healthylatineating.com