This would also be delicious with spinach or kale stirred in immediately before serving.
#Quinoa recipes plus
This soup has plenty of protein from the chicken and quinoa, plus it’s loaded with veggies like onion, celery, and carrots.
Picture courtesy of Chelsea’s Messy Apron Salt and freshly ground black pepper to taste Then cook the onions and mushrooms, add quinoa and chicken broth, and cook for 15 minutes. That’s when the chicken goes back in the pan to cook with the quinoa until the liquid is absorbed.Ħ boneless skinless chicken thighs (about 4 oz. Season the chicken, and sear it on both sides. There’s not much to mess up in this recipe as long as you watch the time. Turn it into a one-pot meal by making a casserole, and soon you’ll have enough healthy comfort food to feed a family. Get the Recipe One-Pot Chicken, Quinoa, Mushrooms & SpinachĬhicken and quinoa are an incredible combo for a lean, high-protein dinner. You’ll be a hit with any vegetarians at the party, and it doubles as a healthy dessert for people trying to avoid the cookies and cupcakes.Ģ cups cooked red quinoa (about 2/3 cup dry)ġ cup roughly chopped honey-roasted cinnamon almonds Mix together a big bowl, and enjoy the berry salad over a couple days for breakfast, lunch, and snacks. This is an awesome way to use up berries when they’re in season. Quinoa can be used to make all kinds of foods, it has an easily adaptable flavor, and it’s a great source of protein as well as magnesium, iron, vitamin B6, antioxidants, and insoluble fiber.Įven if you don’t like quinoa as a standalone side dish or salad, that doesn’t mean it’s not for you.Īs you’ll see with these recipes, you have plenty of other options.įor example, you can cook it in a cheesy casserole, create quinoa flakes for a homemade granola, or use it for the base in a tasty one-pot dish.įruit salad is delicious, but it’s hardly a filling meal – unless you add quinoa, that is. Serve with toasted pitta bread, sliced into fingers, if you like.The superfood that’s on everyone’s mind – and on everyone’s plate – these days is quinoa.Īnd it’s not just because it’s a gluten-free replacement for grains (it’s technically a seed). When you’re ready to serve, carefully turn the salad out onto a board or plate, remove the paper, drizzle with oil and sprinkle over the reserved mint leaves.Refrigerate or leave somewhere cool to set for about 2 hours. Cover with another piece of greaseproof paper then place a small plate on top and sit something heavy on it.Press it all down with a spoon between each layer so it’s nice and compacted. Spoon one-third of the quinoa into the bowl, top with half the Greek salad, another third of quinoa, the remaining Greek salad, and the rest of the quinoa.
Scrunch up a large piece of greaseproof paper, then flatten it out again and oil it lightly on one side.Pick and finely slice the remaining mint leaves, saving any baby ones for later, and fold through the Greek salad.Add the zest and juice from the remaining lemon, a good splash of red wine vinegar and a good lug of oil, and season to taste.Roughly chop them and place in a bowl with the onion, tomatoes, cucumber, feta and oregano (if you can buy flowering oregano, great, add a few shakes of that). Crush the olives with the heel of your hand and get rid of the stones.Peel and finely slice the onion, chop the tomatoes, then quarter, deseed and finely chop the cucumber.Once cooled, add the zest and juice from 1 lemon, along with a good drizzle of oil and a pinch of sea salt and black pepper.Turn off the heat and allow the grains to soak up any remaining water, then transfer the quinoa to a bowl, discarding the mint, and allow to cool.Pop the quinoa in a pan with 450ml of boiling water and a few sprigs of mint and simmer over a low heat for 10 minutes.
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