MY ROTISSERIE CHICKEN STIR FRY with POBLANO PEPPER and QUINOA

I cook with lots of veggies and this time is no different. Since I came from a trip, I stopped to get a rotisserie chicken to speed up my dinner meal. I just removed all the bones and cleaned the chicken (meaning, I remove all the skin, I know, you like it, however it is loaded with fat and salt that you do not need.) Prepped my veggies and boom, dinner was ready.
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $8.85 or $4.43 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2+
 
Ingredients
½ rotisserie chicken skin & bones removed ($3.50)
1 poblano pepper, (roasted in open flame), sliced diagonally, seed removed chopped ($1.00)
2 Celery stalks, chopped (.20)
½ med-size onion, chopped (.20)
4 large Garlic cloves chopped (.20)
1 c. Quinoa (.20)
2 c. Chicken stock ($1.50)
1 ½ tsp. Angie’s dry seasoning (.20)
2 tbsp. Angie’s basting olive oil (.40)
1 tbsp. Smoked Paprika (.20)
1 avocado (optional) ($1.25)
 
Directions
1. Prepare the rotisserie as I indicated under the ingredients.
2. Rinse, pat dry the pepper, roast, slice diagonally, removed seeds, chop.
3. For quinoa: add 2 c. stock to a saucepan, ½ tsp. my dry seasoning, 1 tbsp. my basting olive oil, 1 tbsp. Smoked Paprika. Bring to a boil, bring heat to low, cook for 25 minutes.
4. Add to a skillet 1 tbsp. of basting oil, the chopped celery stalks, chopped onion and chopped garlic cloves, sauté until golden. Add the chicken, roasted peppers and stir to combine.
By now, the quinoa is done, therefore, slice the avocado, scoop a ball of quinoa into the plate and side with the rotisserie/veggies stir fry. Enjoy.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil