Tomato and BBQ Chicken Quinoa

Tomato and BBQ Chicken Quinoa



500g chicken breast, diced

100g quinoa

1 can chopped tomatoes

1 tsp. basil

2 tbsp. Schwartz BBQ Spice Mix

3 tbsp. olive oil

1 medium onion, chopped

3 cloves garlic

300ml chicken stock (2 stock cube)


For the quinoa:

  1. Combine uncooked, rinsed quinoa with 300ml chicken stock into pressure cooker and use the rice setting (usually 10 minutes)
  2. If no pressure cooker, add chicken stock to pan over high heat and bring to a boil.
  3. Add the quinoa to the boiling stock, stir, cover and then reduce to a low simmer to 20 minutes or until most of the water has been absorbed.
  4. Remove from heat and drain any excess stock, let stand for 10 minutes.


For the chicken mixture:

  1. Combine olive oil with BBQ spice mix and then rub over diced chicken, set aside.
  2. Chop the onions and garlic, set aside.
  3. Combine chopped tomatoes and basil in a small bowl and stir, set aside.
  4. Heat a pan over medium heat and add the chicken and marinade mixture. Allow cooking for 5 minutes, stirring occasionally.
  5. Add the onion and garlic to the pan and allow cooking for a further 2 minutes.
  6. Add tomatoes and basil to the pan and allow to low simmer for 5 minutes.
  7. Add to prepared quinoa and enjoy!

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