One Skillet Spicy Chicken

Got this recipe from Well Plated, but changed it quite a bit.

Ingredients
From the Pantry (or market)

• 2 tsp olive oil
• 1 cup uncooked quinoa
• 1 mushroom bouillon

Fresh from the market (mostly)

• 1 pound boneless chicken thighs, cut into bite-sized pieces
• 1 small yellow onion
• 1 red bell pepper, cored and chopped
• 1 yellow bell pepper, cored and chopped
• 1 can black beans, drained & rinsed
• 2 small tomatoes, diced
• 1 cup freshly grated cheddar cheese
• cilantro

Directions

1. Put quinoa, 1.5 cups of water, and bouillon in a pot and bring to a boil. Simmer on low heat for 20 minutes.
2. Heat olive oil in large nonstick skillet on medium-high heat.
3. Add chicken and onion.
4. Sauté, stirring often, 2 minutes.
5. Stir in bell peppers, black beans, tomatoes, and quinoa.
6. Bring to boil, then cover.
7. Simmer on low heat, 5 minutes, or until chicken is done.
8. Let stand, covered, for 5 minutes, until liquid is absorbed.
9. Serve topped with cheese and cilantro.