Mexican Spiced Quinoa and Chicken Thighs
Savor the bold and vibrant flavors of Mexican Spiced Quinoa and Chicken Thighs! This easy recipe combines seasoned quinoa with fresh vegetables and zesty spices, creating a deliciously satisfying meal that’s perfect for any occasion. The quinoa serves as a hearty base, infused with traditional Mexican seasonings like cumin and chili powder, while the crispy chicken thighs add a mouthwatering crunch that elevates the entire dish.
Quinoa is not only delicious but also a powerhouse of nutrition. Known as a "superfood," this gluten-free grain is packed with protein, fiber, and essential vitamins and minerals, making it an excellent choice for a balanced diet. Its unique amino acid profile supports muscle growth and repair, while its high fiber content aids digestion and keeps you feeling full longer. Plus, quinoa is rich in antioxidants that help combat inflammation and support overall health.
When you're looking for a nourishing weeknight dinner or a dish to impress your guests, this recipe is sure to deliver. It’s the perfect blend of flavor, nutrition, and satisfaction.
Mexican Spiced Quinoa and Chicken Thighs
Ingredients
- 4 skin on, bone in chicken thighs
- chicken marinade
- juice of 1 lime
- 2 tsp olive oil
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/8 tsp ground allspice
- 2 cloves garlic, mashed
- quinoa
- 1 cup tricolor quinoa
- 1 cup water
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp chipotle powder (or chili powder)
- 1/2 tsp ground allspice
- 1/2 tsp dried oregano
- 2 tbsp chopped fresh cilantro
- 1 lime, cut into 4 wedges
Instructions
- Place chicken thighs in a bowl and add the marinade ingredients. Mix to coat the chicken evenly. Set aside to marinate for at least 1/2 an hour and up to overnight.
- Meanwhile, rinse the quinoa in a fine mesh strainer under running water until the water runs clear. This removes the saponin coating which can impart a bitter or soapy taste.
- Put the quinoa, water diced tomatoes with their juices, onion, bell pepper, garlic, salt, cumin, chili powder, chipotle powder, allspice, and oregano to a targe pot and stir well.
- Bring to a boil, reduce heat, cover with a tight fitting lid, and cook, without stirring for 17 minutes. Turn off the heat and let it finish steaming for 10 minutes.
- Heat a large skillet over medium high heat and add the chicken thighs, after seasoning with salt and pepper, skin side down. Cook for 7 - 8 minutes until the skin is crispy and brown.
- Turn thighs over and finish cooking for about 10 minutes until golden brown and the internal temperature reaches 165°F.
- Stir the fresh cilantro into the quinoa.
- Serve the quinoa and chicken thighs with a wedge of lime.