2 c. fat free chicken broth
1 c. quinoa, rinsed
½ c. diced onion
½ tsp garlic powder
1 tsp smoked paprika
1 tsp chili powder
1 lb ground chicken or turkey
14 oz can diced tomatoes with green chilies
14 oz can black beans, rinsed and drained
11 oz can green enchilada sauce
In medium sauce pan, bring broth to a boil and add quinoa; cook until water is absorbed. Meanwhile, in a large skillet, cook onion, garlic powder, paprika, chili powder and ground chicken (could also use diced chicken breast or thighs or cooked roasted chicken instead). When chicken is done add tomatoes, black beans and enchilada sauce. Add cooked quinoa and combine.
Yield: 4 servings.