Monday, January 7, 2013

Quinoa recipe

We've become pretty big fans of quinoa.  For those of you that haven't tried it, I'm sure you've heard about it as it's the "new" popular grain.  It has a bit of a crunch which is different from rice or pasta and it's healthier.  It has a lot of protein... 5 g per 1/4 cup.  Tonight I'm making a recipe from the Trader Joe's organic quinoa box.  It's a garlic chicken stir fry with quinoa, peppers and basil.  This morning I put a whole chicken in the crock pot so I'm going to change the recipe a little bit as it instructs you to cook sliced chicken in a pan.  So I'll skip that part.  Here's the recipe if you're interested:

1 cup cooked quinoa, prepared with chicken stock according to package directions (place 1 cup quinoa and 2 cups broth in a 1 1/2 quart saucepan and bring to a boil.  Reduce to simmer, cover and cook until all water is absorbed - 10-15 minutes)

1 1/2 lb boneless, skinless chicken breast tenders
4 tbsp olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
5 cloves garlic, thinly sliced
20 leaves fresh sweet basil, julienne
grated parmesan cheese
salt and pepper

Cut chicken into one inch pieces.  Heat large nonstick skillet over high heat and add the oil.  Add chicken and saute for 5 minutes or until golden brown.  Add onions, bell peppers - saute for one-two more minutes.  Add garlic and saute until peppers become slightly limp, but still bright, about one to two minutes.  Season with salt and pepper.  Remove the pan from heat - add basil and cooked quinoa.  Toss until basil wilts, garnish with parmesan.  Serves 4.

Let me know if you try it and how you like it.  I'll be shredding the chicken from the crock pot and adding it to this :)

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