Double Tomato Quinoa

It is still that time of year where tasty tomatoes can be bought at great prices.  I was at the grocery store picking up a couple of things with no intentions of buying any tomatoes.  Well, I walked by this great looking yellow heirloom tomato and I could not resist writing a recipe around it.  This recipe combines heirloom tomato with chicken, black beans, roasted corn, and our new Pastamore Spicy Tomato Dipping Oil.

Ingredients:  Serves 4-6
1.5 cups - quinoa
3/4 lb - chicken breast
1 lb - heirloom tomato
3 Tbsp - Pastamore Spicy Tomato Dipping Oil
1 qt - chicken broth, no salt added
1 15 oz can - black beans
1/2 cup - roasted corn, frozen
1 tsp - cumin
1 tsp - oregano
To taste - salt and black pepper

Directions:
1.  Place quinoa into a very fine colander and rinse.  Place into a large pot with the chicken broth over high heat.  Bring to a boil, stirring to prevent the quinoa from sticking to the bottom of the pan.  Reduce to a simmer.

2. Heat a large pan on the stove over medium/medium high heat.  Lightly oil the outside of the chicken with vegetable oil and season with salt and black pepper.  Oil pan as needed and add the chicken to the pan.  Cook until the internal temperature reaches 165ºF, turning once.

3.  After the quinoa has cooked for 10 minutes, drain and rinse the beans using a colander.  Add the beans and corn to the pot.  Dice the chicken and tomato into 1/4" x 1/4" pieces.  Add to the pot along with the Pastamore Spicy Tomato Dipping Oil.  Add the cumin and oregano, and season to taste with salt and black pepper.  The quinoa will be done when the sides turn white and it is tender to the bite.  Remove from the heat and stir in the tomato.

4.  Serve in a bowl and garnish with oregano.