The age-old debate of how to pronounce QUINOA. So if you look it up in the dictionary, it says the pronunciation is “kee-no-ah”. But if you were to read it like the “QU” normally sounds (think queen), you might be pronouncing it “queen-oh” like KB. It makes me laugh when I hear him say it. There’s plenty of YouTube videos where know-it-alls tell you what to say and how to say it. But at the end of the day, who cares how you pronounce it…do you eat it because it’s good for you or do you not eat it since you don’t know how to pronounce it. LOL.
So I used to be intimidated by quinoa…not because of the pronunciation, but because I didn’t know how to cook it. But once I found out you cook it like rice (I even make it in my rice cooker sometimes), it was way more approachable and I started making it all the time. Quinoa has a lot of health benefits, but some of my favorites are that it is gluten free and full of protein. So naturally, I added it to my slow cooker chicken-chili for what I thought was a surprisingly nice change of pace.
Start by layering onions, peppers (any color), chicken, chili powder, and cumin.
Add quinoa, black beans, corn, diced tomatoes and green chilis (alternatively you could use a can of rotel).
Add chicken stock. Cover and cook on low for 8 hours (or high for about 4-5 hours),
Shred chicken. At this point, you may only have to stir it with a few forks.
Serve and enjoy!
1 medium onion, diced
1 pepper, diced (any color)
1 1/2 lbs boneless, skinless chicken breasts
1 1/2 Tablespoons chili powder
1 Tablespoon cumin
1 – 14 oz can corn
1 – 14 oz can black beans
1 – 14 oz can diced tomatoes
1 – 4.5 oz can diced green chilis
1 cup uncooked quinoa
2 1/2 cups chicken stock
Layer the onions, peppers and chicken in the bowl of a slow cooker. Add chili powder and cumin. Then add cans of corn, black beans, tomatoes and diced green chilis. Add quinoa. Add chicken stock. Cover and cook on low for 8 hours or high for 4-5 hours. Shred chicken.
Serve and enjoy!