Chicken Quinoa Dish
makes 4 servings
This recipe was inspired by Tosca Reno's Eat Clean Diet Cookbook 2!
Never tried Quinoa?
One of the ancient food staples of the Incas,it was called "The Mother Grain." An ivory-colored, tiny, bead-shaped grain. Its flavor is delicate, almost bland, and has been compared to couscous or rice. Quinoa contains more protein than any other grain, and is higher in unsaturated fats and lower in carbohydrates than most grains and is a very good source of calcium, iron, phosphorous, B vitamins,and vitamin E. Quinoa's slow-releasing carbohydrates help to maintain blood sugar levels.
Read more: http://www.food.com/library/quinoa-533#ixzz1y084RD3R |
Quinoa nutritional facts:
(Per 1 Cup) Calories: 625 kcal Proteins: 24g Carbohydrates: 109g Potassium: 975mg Fiber: 12g |
Ingredients:
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Directions:
1. Medium saucepan, combine Quinoa with 1.5 Cups water, bringing to boil. Cover, reduce heat and simmer for 10-15 minutes, until all water is absorbed. Remove from heat, set aside.
2. Spray a large skillet with cooking spray and heat on medium-high. Add chicken, cooking through completely. Add 1/2 Cup (NOT ALL) Ale/beer or chicken stock, cover and reduce heat to simmer, 5-10 minutes. Set chicken aside. 3. Return skillet to stove on medium-heat, adding Olive Oil. Add onion, peppers, mushrooms. Stir occasionally until soft, about 5 minutes. Add garlic, all spices and Salt & Pepper. Cook for 2 minutes. Add tomato and remaining Ale/beer/chicken stock, simmer until liquid is reduced by half. 4. Transfer Quinoa to large serving bowl and add remaining ingredients (chicken and pepper/onion mixture) to combine. 5. Divide among plates, add Cilantro. Serve and enjoy!!!! * Note: can add chilli pepper or jalapeno for more spicy-ness! * |