Posts tagged #quinoa

Foodie Friday: Buffalo Chicken Quinoa Salad

What's better than a good ole' buffalo chicken dish??? A healthy one with no guilt attached! This is a great meal for the family or one to enjoy with your family and friends at a nice summer cook out. It's light on the stomach but heavy on the taste buds! 

Salad Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 2 boneless, skinless chicken breast
  • 1 cup broccoli florets
  • 3/4 cup shredded carrots
  • 3/4 cup shredded cabbage
  • 1/2 cup blue cheese crumbles
  • 4 green onions - chopped
  • 1 Tbsp. olive oil

Dressing Ingredients:

  • 1/3 cup olive oil
  • 1/2 cup hot sauce ((we use Cholula) 
  • 1 tsp. season salt

Directions

  1. Rinse quinoa and drain in fine mesh strainer. Combine water and quinoa. Bring to a boil, then cover and reduce heat to low. Cook for approx. 20 minutes or until water has been absorbed, remove from heat and stir. 
  2. While the quinoa is cooking, prepare dressing by whisking olive oil, hot sauce and season salt together until well combined.
  3. Heat olive oil over medium heat and saute broccoli for 5 minutes or until it begins to soften. You still want it crisp so don't over cook. Remove from the pan and set aside.
  4. Cook chicken in the same pan over medium heat until well cooked. Add 1/4 cup of dressing and stir on heat until absorbed. 
  5. When the quinoa is finished, add the chicken, broccoli, carrots, cabbage and as much dressing as you like and toss. Top with blue cheese and green onion and toss again.

Inspired by Half Baked Harvest.

Enjoy!

Posted on September 26, 2014 and filed under Foodie Friday.

Foodie Friday: Chicken and Broccoli Quinoa Bake

In an effort to start eating healthier, I have been trying several new recipes and will be sharing them with you over the next few months. So far everything has been very tasty and filling, which helps tremendously! This is an inexpensive, easy, and healthy dish that your whole family is sure to love.

Ingredients:

  • 2 cups low sodium chicken broth
  • 1 cup almond milk
  • 1 tsp. poultry seasoning
  • 1/2 cup flour
  • 2 cups water
  • 1 cup quinoa -uncooked & rinsed
  • 2 chicken breast
  • 1/2 cup shredded cheese (your favorite, I used colby jack)
  • 3 cups broccoli

Directions:

  1. Preheat oven to 400° and grease 9x13 casserole dish.
  2. Bring the broth and 1/2 c. milk to a boil.
  3. In a small bowl, whisk the other 1/2c. of milk with poultry seasoning and flour.
  4. Slowly add the flour mixture to the broth mixture and whisk until sauce becomes smooth.
  5. In a large bowl, mix the sauce, 1 c. water and quinoa until combined and pour into casserole dish.
  6. Cube raw chicken breasts and lay over the quinoa mix.
  7. Season chicken by sprinkling rosemary, thyme and savory over the top.
  8. Bake uncovered for 35 minutes or until thickened.
  9. While baking, boil broccoli for approx. 1 minute and rinse with cold water.
  10. When done baking, stir broccoli and 1/2c. water (more or less depending on desired consistency) into casserole, sprinkle with your favorite cheese and bake for 5 minutes.

Enjoy!

Inspired by The Life of Vida

Posted on August 8, 2014 and filed under Foodie Friday.

Foodie Friday: Vegetable Quinoa Patties

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This is another perfect recipe for the toddlers in your life and doesn't take much time. A & S love them, they gobble them right up! My husband and I also loved them, as with most other toddler friendly recipes we try, but we will definitely add more spices to ours next time.

Ingredients:

  • 1 cup zucchini, shredded
  • 1 cup carrots, shredded
  • 2 cups quinoa, cooked
  • 1 cup cheese, your choice
  • 1/4 fresh parsley
  • 3 eggs

Directions:

1.) Preheat oven to 350° & line cookie sheet with foil.

2.) Shred zucchini and carrots.

3.) Mix all ingredients together.

4.)Scoop 1/4 cup piles onto cookie sheet **next time I will use a mini muffin pan instead**.

5.) Place in middle rack and bake for 20 mins.

Enjoy!

I discovered that by doing the 1/4 cup scoops they are quite messy, therefore i will use a mini muffin pan next time in hopes of making them more dense. The leftovers freeze really well in a freezer bag. Just put them in the frig the night before you want to use them and then microwave for 20 seconds or until warm and serve!

Recipe inspired by A Healthy Slice of Life.

Posted on June 13, 2014 and filed under Foodie Friday.