1poundbonelessskinless chicken breast, cut into 1-inch pieces
1/2cupfrozen vegetablespeas, beans, carrots, corn
1small yellow oniondiced
12ouncescrushed tomatoes or chopped tomatoes in puree
6ouncescheddarshredded ( I used the Mexican blend)
scallions for garnishoptional
Heat the oil in a large skillet set over medium-high heat. Add the onion cook for 2 minutes or until tender, add the chicken, frozen veggies and garlic, sprinkle salt and pepper and Cook, stirring occasionally, until browned 6-8 minutes.
Pour in the tomatoes, water ; bring to a boil. Stir in the quinoa and cilantro; cook 15 minutes or until quinoa is cooked and most of the liquid has evaporated (it should look thick and saucy).
Spread an even layer of cheese over the top of the skillet. Melt cheese under the broiler for just 2-3 minutes or until bubbly and golden, be sure to keep an eye on it while it's under the broiler because the broiler can burn the cheese very quickly. Garnish with scallions or cilantro, if desired.Serve immediately.