Quinoa Chicken Stew (Guiso de Quinoa y Pollo)

A hearty Andean main dish featuring protein-rich quinoa and tender chicken simmered with native vegetables and aromatic herbs. This warming stew captures the comforting flavors of the Andes in a simple, satisfying meal.

Steps

1. Rinse the quinoa thoroughly under cold water. 2. Heat olive oil in a small saucepan over medium heat; add onion and garlic, sauté until soft. 3. Add chicken; cook until lightly browned on all sides. 4. Stir in cumin, carrot, potato, and rinsed quinoa; mix well. 5. Pour in chicken broth, season with salt and pepper, and bring to a boil. 6. Reduce heat, cover, and simmer for 20 minutes, until vegetables and quinoa are tender. 7. Stir in chopped cilantro and adjust seasoning before serving hot.

80g chicken breast, diced 40g uncooked quinoa 1 small potato, peeled and diced 20g carrot, diced 1/4 small red onion, finely chopped 1 garlic clove, minced 1/4 tsp ground cumin 300ml chicken broth 1 tbsp chopped fresh cilantro 1 tsp olive oil Salt and black pepper, to taste