Monday, July 11, 2011

Chicken Vegetable Quinoa

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 
Ingredients:
  • 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

Directions:

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.

4 comments:

  1. Love the colors in this dish! And love your blog! Very talented. Thanks for sharing

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  2. Your blog is lovely, the photographs are gorgeous! What camera do you use? xoxo

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  3. Thank you both (: Alice, I use a Canon Rebel t2i. I just got it last month, so I'm still trying to figure out how to use it properly.

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  4. this looks delicious! can't wait to try!

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