Basically obsessed with this weeknight salsa chicken quinoa.
It’s full of flavor, cooks in one pot, and is super easy to pull together on busy weeknights as families settle back into routines.
Making this dish felt a bit nostalgic — like those early food blogs from years ago — but tasty comfort food never goes out of style.
Here’s why I love it!
First, the flavor is obvious and bold. A mix of smoky spices, savory chicken, bright salsa and fresh toppings makes every bite satisfying.
Second, it’s highly customizable. Use rotisserie chicken, leftover cooked chicken, or omit the meat for a vegetarian version. Swap black beans for pinto beans or use both. Choose a mild, medium or spicy salsa — even salsa verde works.
Right now I love sweet corn straight off the cob, but frozen corn is an easy, perfectly acceptable swap when fresh isn’t available.
When the quinoa finishes cooking the pan can look a little plain, but once you add the toppings it transforms into a vibrant, craveable meal.
Top with sliced avocado or an avocado pico, extra salsa, sour cream or yogurt, cotija or cheddar, quick pico de gallo, and crushed tortilla chips. You can also scoop it up with chips for a fun, casual dinner.
If you prefer a different grain, feel free to use rice, barley or another option — just follow that grain’s package instructions for liquid and cook time. I recommend choosing a grain that cooks fairly quickly for weeknight convenience.
It truly is the perfect weeknight meal.
Leftovers are excellent too — often they taste just as good, if not better, the next day. This is one of those recipes you actually look forward to reheating.
I like to make a simple avocado pico to top the quinoa. It’s fresh, bright and adds so much with minimal effort.
Dinner couldn’t be easier.
One Pot Salsa Chicken Quinoa
Weeknight One Pot Salsa Chicken Quinoa
4 people
15 mins
25 mins
40 mins
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Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 large or 2 small bell peppers, chopped
- 3 garlic cloves, minced
- 1 ½ cups shredded or chopped cooked chicken
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup uncooked quinoa, rinsed
- 1 (14 ounce) can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup mild or medium salsa
- 2 cups chicken stock
- 1 cup freshly grated cheddar cheese
- toppings: sliced green onions, sour cream, cotija cheese, more salsa
- lime wedges for spritzing
avocado pico
- 2 avocados, cubed
- ½ cup diced tomatoes
- ¼ cup diced red onion
- ½ cup chopped cilantro
- 2 limes, freshly juiced
- salt and pepper
Instructions
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Heat the olive oil in a large skillet over medium-low heat. Add the onion, peppers and garlic with a pinch of salt and pepper. Cook about 5 minutes, until the vegetables soften. Stir in the shredded chicken and add the smoked paprika, chili powder and cumin with another pinch of salt and pepper. Cook 2 to 3 minutes to toast the spices.
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Add the quinoa, beans, corn, salsa and chicken stock. Bring to a boil, then reduce to a simmer and cover. Cook 15 minutes, then remove the lid and stir. If the liquid isn’t fully absorbed, cook another 5 minutes.
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Stir in the cheese. Serve topped with avocado pico, sour cream or yogurt, green onions, a squeeze of lime and cotija cheese if desired. Leftovers keep well in the fridge.
avocado pico de gallo
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Combine all pico ingredients in a bowl and season with salt and pepper. It can be stored sealed in the fridge for a short time, but the avocado will brown, so make it just before serving for best color.
Did you make this recipe?
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Any excuse for some chips!