Coach Lydia was great enough to share one of her Mom’s favorite recipes with us today! Enjoy:
I took one of my favorite dishes my Mom used to make Arroz con Pollo, but adjusted it with Quinoa. So now its Quinoa con Pollo.
Quinoa con Pollo (servings 6-8)
What You’ll Need:
4 Organic split chicken breast (on the bone w/skin)
1tsp of cumin
1 bunch of chopped cilantro
1 tsp black pepper
1/4 cup chopped red onion
1 garlic clove
3 cup of quinoa
1/2 tsp of sea salt.
Cover chicken breast with water add everything but the quinoa. Boil for 1 hour or until meat easily falls from the bone.
Once done remove chicken breast and allow to cool. In separate pan add the quinoa and scoop 6 cups of the broth (from the boiled chicken) and the sea salt. Cook as directed. While quinoa is cooking take chicken breast remove from bone and shred (medium/small size pieces).
Once quinoa is done, allow to cool 15-30 minutes and add shredded chicken breast (mix together). Take approximately 1 1/2 cups of the broth (from the boiled chicken) and pour over quinoa con pollo.
Serve warm. (I like to add fresh hot pico de gallo on top)