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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop up all the vegetables. But don't combine them, keep each separate. | 2. Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed. About 12-15 minutes. | 3. Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat and cook until just tender, about 5 minutes. Drain and keep warm. I add them to the cooked quinoa, and cover the pot to keep warm. | 4. Heat a large nonstick frying pan or wok over medium high heat. Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth). Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two). Remove to a bowl and keep warm. | 5. Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper. Cook, stirring occasionally for about 1 minute. Add bell pepper, garlic and cumin. Continue cooking until veggies soften, about 2-3 minutes. If desired, add 1/2 cup chicken broth to make the dish more moist. | 6. Stir in peas and chicken and cook 2 minutes. | 7. Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes. | 8. Remove from heat. Stir in cilantro, salt, black pepper. | 9. Serve with a squeeze of lime juice if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
quinoa	1/2	cup	rinsed drained	-	-	-	-
potato	1		peeled cut sweet	-	-	-	-
canola oil		teaspoons		-	-	-	-
chicken breast	12	ounces	boneless skinless cut	585.1335	0.0	70.9304	31.4679
onion	1		chopped	64.0	14.944	1.76	0.16
jalapeno pepper	1 -2		chopped	0.0	0.0	0.0	0.0
red bell pepper	1		chopped	-	-	-	-
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
chicken broth	1/2	cup	low-sodium low-fat	39.06	0.945	5.5692	1.3104
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
lime	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.