Working at a bakery is a really tiring job. As the co-op student, I want to experience the bakery life as much as I can. One way for me to do that is to show that I can work hard and that I’m willing to learn. I finish my jobs as quickly and precisely as I can and I volunteer to do other things.
By the time lunch time comes around, I’m pretty tired. It’s strange; I don’t feel sleepy, as I would at school, but it’s more of a physical exhaustion. Lunch is that one time during the day when I get to sit down and refuel. For the past week, I’ve been eating sandwiches, but today, I ate Chicken Vegetable Quinoa, which I had made the day before.
I like quinoa not only for its taste, but because it’s a healthier substitution for white rice and relatively easy to cook. And because all the vegetables I used were the already half-chopped toppings from when I made Whole Wheat Pizza, this Chicken Vegetable Quinoa was a breeze to throw together.
Click below for the recipe.
Vegetable Chicken Quinoa
Yield: about 4-6 portions
- 2 cups quinoa
- 1 sprig of rosemary
- 2 tablespoons olive oil
- 1 cup finely diced red onion
- ½ cup finely diced mushrooms (doesn’t really matter which kind you use)
- ½ cup finely diced bell peppers
- 2 cups diced chicken breast
- ½ cup chopped green scallions
- ½ teaspoon finely chopped (fresh) rosemary leaves
- salt and pepper to taste
In a medium sauce pan, bring three cups of water and the sprig of rosemary to a boil. Add the quinoa and turn the heat down to medium-low. Let the quinoa simmer for about 15 minutes, until tender.
Meanwhile, in a large skillet over medium heat, soften the vegetables with the olive oil until the onions are almost translucent, about 3 minutes. Stir in the chicken breast and heat through. Turn off the heat.
Remove the sprig of rosemary from the quinoa and stir in the chicken/vegetables. Add the scallions, chopped rosemary, and salt and pepper (I used about ½ teaspoon of each). Serve warm.