- 1 cup quinoa
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 head garlic, chopped
- 2 cups chicken broth
- 1/4 cup sofrito (such as Goya®)
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 1 tablespoon canola oil
- 1 pound ground chicken
- 1 teaspoon adobo seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 (15 ounce) can black beans, drained
- 1/2 cup sofrito (such as Goya®), or to taste
- Soak quinoa in a bowl of water for 20 minutes; drain.
- Heat 1 tablespoon canola oil in a frying pan over medium heat; saute onion, red bell pepper, and garlic until soft, 5 to 10 minutes.
- Combine chicken broth, quinoa, 1/4 cup onion mixture, 1/4 cup sofrito, 1 teaspoon cumin, cilantro, salt, and pepper in a saucepan; bring to a boil. Cover saucepan with a lid, reduce heat, and simmer until quinoa is tender and liquid is absorbed, about 20 minutes. Stir corn into quinoa mixture and cook until corn is warmed, about 5 minutes.
- Heat 1 tablespoon canola oil in a skillet over medium heat; cook and stir chicken, adobo seasoning, garlic powder, 1/2 teaspoon cumin, salt, and pepper together until chicken is no longer pink, 5 to 10 minutes.
- Mix quinoa mixture, remaining onion mixture, black beans, and 1/2 cup sofrito into chicken mixture; cook until heated through, 2 to 3 more minutes.