Red Quinoa Con Pollo

• 5 tablespoons olive oil
• 4 boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch cubes
• kosher salt
• 1 tablespoon spanish paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1 cup Spanish onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon fresh ginger, chopped
• 2 cups dry red quinoa
• 1 1/4 cups tomatoes, chopped (canned are fine)
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons fresh cilantro, chopped, plus sprigs for garnish
• 1/4 cup pitted green olives

1. In a large bowl, combine 1 tablespoon of the olive oil with the chicken, 1/2 teaspoon salt, the paprika, the cumin and the turmeric.
2. Toss well and let sit at room temperature for 10 minutes.
3. Meanwhile, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat.
4. Add the onion, garlic and ginger and sweat until aromatic, about 6 minutes.
5. Add the quinoa and stir to combine.
6. Add 2 1/2 cups water and bring to a simmer.
7. Stir in the tomatoes, oregano and cilantro, then cover.
8. Remove from the heat and let steam undisturbed for 20 minutes.
9. In a large skillet over medium, heat the remaining 2 tablespoons olive oil.
10. When hot, add the marinated chicken and cook until golden on all sides, 3 to 5 minutes.
11. To serve, fluff the quinoa with a fork.
12. Season with salt.
13. Transfer to a large platter, top with the chicken and garnish with the olives and cilantro sprigs.

olive oil, chicken, kosher salt, spanish paprika, ground cumin, ground turmeric, spanish onion, garlic, fresh ginger, dry red quinoa, tomatoes, fresh oregano, fresh cilantro, green olives

Taken from www.foodrepublic.com/recipes/red-quinoa-con-pollo-recipe/ (may not work)