CHICKEN WITH QUINOA AND VEGGIES
A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini.
Provided by kmo1070
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
- Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 34.8 g, Cholesterol 58.8 mg, Fat 23.6 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 3.6 g
ROASTED VEGETABLE AND CHICKEN QUINOA BOWLS FOR TWO
Overflowing with sauteed chicken and sweet roasted veggies like butternut squash and carrots, these bowls are chock-full of protein-chicken and quinoa-to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!)
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
- Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
- Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
- For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
- To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.
QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.
Provided by Kerri Conan
Categories Chicken Egg Ginger Soy Stir-Fry Kid-Friendly Dinner Quinoa Bell Pepper Carrot Healthy Cilantro Simmer Boil Green Onion/Scallion Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
QUINOA WITH BUTTERY ROASTED VEGETABLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Prepare the quinoa according to the package directions. Set aside to cool.
- In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
- Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they're nice and deep golden brown, 35 to 40 minutes. Set aside to cool slightly.
- Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice and some salt and pepper and whisk.
- Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside.
- To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and Parmesan shavings. Toss it all together and serve while still warm or at room temperature.
GRILLED LEMONGRASS CHICKEN WITH RED QUINOA AND VEGETABLES
Provided by Akasha Richmond
Categories Chicken Poultry Vegetable Picnic High Fiber Mother's Day Father's Day Backyard BBQ Dinner Quinoa Bell Pepper Healthy Party Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 17
Steps:
- Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.
GRIDDLED CHICKEN WITH QUINOA GREEK SALAD
A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
- Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
- Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium
QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
QUINOA WITH VEGGIES AND GRILLED CHICKEN BREAST
I came up with this recipe when I had some leftovers and wanted to make something healthy and high in protein. Quinoa is consider as a new super healthy food. It can be served hot or cold as a salad. Great for pick-nick or lunch box.
Provided by Hanka
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse quinoa well. Put into saucepan add 1 3/4 cups of water, chicken stock cube. Cover bring to boil than lower the heat and cook for 20 minute.
- Turn off the heat and keep covered for another 10 minute.
- In a large saute pan heat olive oil until hot than add onion, carrot, zucchini, garlic cook for about 5 minute Add corn and pea cook for 1min. Turn off the heat and set a side.
- In large bowl mix quinoa and veggies together. Add grilled, sliced chicken breast.
- You can serve it hot or cold.
Nutrition Facts : Calories 328, Fat 11.3, SaturatedFat 1.8, Cholesterol 36.5, Sodium 54.2, Carbohydrate 35.9, Fiber 5, Sugar 3.7, Protein 21.3
VEGETABLE QUINOA
"My family really enjoys this hearty dish," writes Kate Selner from her home in Lino Lakes, Minnesota. "It makes a delicious side with grilled chicken or a filling main course when served with a salad or extra vegetable."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed., Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through.
Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CHICKEN AND VEGETABLES WITH QUINOA
Looking for a filling dinner idea? Then check out this chicken, veggies and quinoa recipe that's made easily on a stove top in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
- In 2-quart saucepan, heat water to boiling. Add quinoa; return to boiling. Reduce heat to low. Cover; cook 12 to 16 minutes or until liquid is absorbed.
- Meanwhile, in 12-inch nonstick skillet, heat broth to boiling over high heat. Add green beans and carrots. Reduce heat to medium-high. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender.
- Stir oil, chicken, bell pepper, mushrooms, rosemary and salt and garlic into vegetables. Cook over medium-high heat 8 to 9 minutes, stirring frequently, until chicken is no longer pink in center. Serve over quinoa.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 6 g, TransFat 0 g
ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY
Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley
Provided by Betsy Carter
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
- Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
- Roast for 15-20 minutes, or until fork tender.
- Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
- In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams
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