1/2 cup uncooked quinoa, rinsed and drained
1 bag (1 lb) Green Giant™ Fresh Minestrone Soup Blend
4 tsp vegetable or canola oil
2 boneless skinless chicken breasts (12 oz), cut into strips or bite-size pieces
1/2 tsp salt
1 jalapeño chile, seeded and finely chopped
1 clove garlic, finely chopped
2 tsp ground cumin
1 cup Green Giant™ Steamers™ Frozen Baby Sweet Peas
3 Tbsp chopped Green Giant™ Fresh Cilantro
1/4 tsp pepper
1. In 1-quart saucepan, heat quinoa and 1/2 cup water to boiling over medium-high heat. Cover; reduce heat to medium. Cook 12-15 minutes or until water is absorbed.
2. Meanwhile, in 3-quart saucepan, heat soup blend and 2 cups water to boiling over medium-high heat. Cover; reduce heat to low. Cook 15-16 minutes or until vegetables are crisp-tender; drain.
3. Meanwhile, in 12” nonstick skillet, heat 2 tsp of the oil over medium-high heat. Add chicken and 1/4 tsp of the salt. Cook about 4 minutes, stirring occasionally, until chicken starts to brown. Transfer to a bowl.
4. In same skillet, add remaining 2 tsp oil, the jalapeño chile, garlic and cumin. Cook about 30 seconds or until fragrant. Stir in frozen peas and chicken; cook 4 minutes. Add quinoa and soup blend; continue cooking 1 to 2 minutes, stirring frequently, until heated through. Remove from heat; stir in cilantro, remaining 1/4 tsp salt and the pepper.