Quinoa with Chicken and Veggies

I picked up a bunch of veggies at the farmer's market this weekend and wanted to make a simple healthy dinner with quinoa as a base. Quinoa is full of protein & fiber. It coats the veggies in this dish, so you get your carb fix without feeling like you ate a bowl of pasta. This recipe makes about 4 servings, so I have a nice lunch to bring to work this week!

quinoa with chicken and veggies

Ingredients:

2 T olive oil

1 yellow onion, diced

1 - 2 garlic cloves, minced

1 zucchini, halved and sliced

1 yellow squash, halved and sliced

1 green pepper, cut intro strips and then cut in half

1/2 pint cherry tomatoes

1 C quinoa (tri-color if you have it)
2 C water

1/4 C grated parmesan cheese

1 lb boneless, skinless chicken breasts
1/2 t cumin
salt & pepper

Directions:

quinoa
in a saucepan, mix 1 C quinoa with 2 C water.
bring to a boil.
once boiling, lower heat to simmer, cover, and cook for 10 - 15 minutes until quinoa is done.

stir-fry
while quinoa is cooking, heat olive oil in pan over medium-high heat.
add onion and sauté until soft and turning clear. add garlic and cumin and stir (about 1 minute).
add chicken, salt & pepper.
turn chicken over a few times so that it browns and cooks through (about 5 - 8 minutes).
add zucchini, squash, and peppers and sauté until vegetables start to brown.
add cooked quinoa and cherry tomatoes. stir quickly and turn off heat.
sprinkle with parmesan cheese.
add parmesan on top before serving.

tips & extras

quinoa - I used tri-color quinoa because it has bit more texture and color. Regular quinoa also works well.

veggies - You can use any veggies you like. Mushrooms and eggplant would also work.

seasoning -  Fresh herbs are a nice addition to this dish. You can add parsley or basil. 

Chicken Marbella

When I got married, my aunt (a wonderful cook) gave me a handwritten cookbook with all of her favorite recipes. I always loved her chicken marbella, but this is my first time making it. It's a really simple recipe (although you have to marinate it overnight). My husband looked at the ingredients and said "gross." He's not a big fan of prunes, capers, or olives. However, they come together in a beautiful way in this dish (and he agreed).

Ingredients:
1 clove garlic, crushed
1 T oregano
4 chicken breasts, salted
1/4 C red wine vinegar
1/4 C olive oil
1/2 C sliced pitted prunes
1/4 C sliced pitted green olives
1/4 C capers with a bit of juice
2 bay leaves
1/2 C brown sugar
1/2 C white wine


Directions:
Combine garlic, oregano, vinegar, oil, prunes, olives, capers, & bay leaves.
Add chicken to marinade and coat. 
Cover and marinate, refrigerated overnight.
Remove chicken from refrigerator and arrange in a baking pan.
Sprinkle with the brown sugar.
Pour the white wine around the chicken.
Bake at 350 degrees for 1 hour.
Serve with juices.

Tips & Extras


Side - I served this with rice. It absorbs the juice and makes it a complete meal.


Prepare in advance - The recipe can be prepared & thrown into a zip lock bag and frozen. Then just thaw and add the brown sugar & wine and bake. 


Brown Sugar - If you don't want the dish as sweet, only use 1/4 C brown sugar.