• 1 C water
• ½ C quinoa, rinsed and drained
• 1 med sweet potato (about 8 oz.), peeled and cut into ½ inch cubes
• 4 tsp. canola oil
• 12 oz. boneless, skinless chicken breast, cut into ½ inch pieces
• 1 med onion, chopped
• 1 jalapeno chile pepper, finely chopped
• 1 med red bell pepper, chopped
• 1 clove garlic, minced
• 1 tsp. ground cumin
• 1 C edamame (may substitute frozen peas)
• 3 Tbs chopped fresh cilantro
• ¼ tsp. salt
• 1/8 tsp. black pepper
1. Combine water and quinoa in small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes.
2. Put sweet potato in small saucepan with enough cold water to cover by 2" while quinoa is cooking. Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes. Drain.
3. Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer to bowl.
4. Return pan to heat and add remaining 2 teaspoons oil. Stir in onion and jalapeno pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic, and cumin. Cook until vegetables start to soften, 2 to 3 minutes.
5. Stir in edamame and reserved chicken and cook 2 minutes. Add quinoa and sweet potato. Cook, stirring frequently, until heated through, 1 to 2 minutes.
6. Remove from heat and stir in cilantro, salt, and black pepper