QUINOA CHICKEN
This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.
Provided by StephR0131
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
- Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 22.3 g, Cholesterol 69.2 mg, Fat 6.9 g, Fiber 2.9 g, Protein 30.1 g, SaturatedFat 1.4 g, Sodium 342.7 mg, Sugar 0.4 g
CHICKEN QUINOA
If chicken soup and pilaf had a kid, I think it would be chicken quinoa. Quinoa is a very healthy ancient grain from South America; it's very filling! I think it's delicious. I used leftover roasted chicken to make this come together faster, but any kind of lean cooked meat can be used in this recipe. To make a vegetarian version, omit the meat and use vegetable stock instead of chicken.
Provided by Kristin Sanchez
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
- Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.
- Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.
Nutrition Facts : Calories 377 calories, Carbohydrate 33.3 g, Cholesterol 55 mg, Fat 14.9 g, Fiber 4.5 g, Protein 26.5 g, SaturatedFat 2.7 g, Sodium 553.4 mg, Sugar 2.9 g
QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM
Every grain bowl should have a successful balance of crunchiness, creaminess and bold flavor. In this Mexican-inspired bowl, the crunchy tortilla chips and roasted pepitas are nicely complemented by avocado cream and hearty quinoa. Make a big batch of quinoa and keep it frozen in resealable bags for up to 1 month; thaw and reheat as needed. Having an arsenal of the premade stuff in your freezer will help cut down prep time on busy nights.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 grain bowls (about 1 cup quinoa each)
Number Of Ingredients 15
Steps:
- Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
- Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
- If the corn still has a chill, microwave it for about 1 minute.
- Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.
CHICKEN, SESAME AND QUINOA SALAD
This delicious, colorful salad is a great way to introduce whole grains to your kids!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the quinoa according to package directions, set aside to cool.
- Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
- Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.
Nutrition Facts : Calories 250 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 470 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 14 grams
CHICKEN QUINOA SALAD
We pile our favorite gyro fixin's into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It's a must here, too. -Leah Lyon, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended., In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.
Nutrition Facts : Calories 341 calories, Fat 19g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 590mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
QUINOA CHICKEN RISOTTO
Change up the menu with our Quinoa Chicken Risotto. The nutty flavor of quinoa perfectly complements the shredded Parmesan in our Quinoa Chicken Risotto.
Provided by My Food and Family
Categories Special Diets
Time 45m
Yield 6 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 to 5 min. or until evenly browned, stirring frequently. Spoon into bowl; cover to keep warm.
- Heat remaining dressing in same skillet on medium heat. Add mushrooms and peppers; cook 4 min., stirring occasionally and adding garlic for the last minute. Add quinoa, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until quinoa is tender.
- Stir in chicken, parsley and lemon juice; cook and stir 2 min. or until mixture is heated through. Remove from heat; cover. Let stand 5 min.; top with cheese.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
SPICY CAJUN CHICKEN QUINOA
Protein-packed quinoa makes this midweek meal a superhealthy option
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
- Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
- While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.
Nutrition Facts : Calories 386 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
QUINOA CRUSTED CHICKEN FINGERS
Chicken fingers are popular for kids but grown-ups will love this version adapted from The Skinny Chef, with added nutrition from the quinoa. For preparing the quinoa, see Recipe#16399 and Recipe#415970.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingertips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed.
- Sprinkle the chicken with salt, garlic powder, pepper and paprika.
- Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture.
- Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 5 minutes or until the crust begins to brown and the chicken is no longer translucent (turn once).
- Transfer fingers to a plate and serve immediately.
Nutrition Facts : Calories 651.1, Fat 18, SaturatedFat 2.9, Cholesterol 145.3, Sodium 878.4, Carbohydrate 57.1, Fiber 6.8, Sugar 0.3, Protein 62.5
QUINOA CHICKEN SALAD
This is amazing! If I had to choose just one word to describe it, it would be fresh, fresh, fresh! So perfect for a simple summer meal. It doesn't get any healthier than this either, so basically, it's the perfect dish in my humble opinion! Dont' forget to rinse your quinoa before you cook it to remove the natural "soapy" film! Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!
Provided by healthy mamma
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- *Rinse quinoa in a seive under cold water very well to remove natural, soapy film residue.
- 1. To prepare salad, bring broth to a boil in a medium sauce pan, gradually stir in quinoa. Cook 18-20 minutes. Remove from heat, transfer to a bowl to cool slightly.
- 2. In a cast iron skillet, over medium heat, add pine nuts (NO OIL) and shake constantly until golden brown, about 3 minutes.
- 3. Add chicken, onions, radishes, cucumber, parsley, and toasted pine nuts., toss gently to combine.
- 4. To prepare dressing, combine vinegar, and remaing ingredients stirring with a whisk. Drizzle over salad, toss to combine.
ONE-POT CHICKEN WITH QUINOA
An easy dish packed with vitamin-rich veg and mineral-rich quinoa - a healthy lunch or dinner choice that's quick to prepare
Provided by Justine Pattison
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a large, deep frying pan or sauté pan. Season the chicken and fry over a medium-high heat for 2-3 mins each side or until golden. Transfer to a plate. Add the onion and pepper to the pan and cook for 3 mins, stirring, until softened and lightly browned.
- Tip in the garlic and beans, and stir-fry for 2 mins. Add the chilli and spices, then stir in the quinoa and sweetcorn. Pour in 700ml just-boiled water with 1/2 tsp flaked sea salt and bring to the boil.
- Return the chicken to the pan, reduce the heat to a simmer and cook for 12 mins, stirring regularly and turning the chicken occasionally. Add the kale and cook for a further 3 mins or until the quinoa and chicken are cooked through.
Nutrition Facts : Calories 529 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium
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- Add rinsed quinoa to saucepan. Pour water or broth over quinoa, place lid on pan and simmer on low for 15-20 minutes. Remove from heat and set aside for 10 minutes before fluffing with a fork.
- Melt 2 tablespoons butter with 3 tablespoons extra-virgin olive oil. When butter and oil start to sizzle, add slices of chicken and garlic to pan and cook for 3 minutes. Flip and cook the other side for another 2-3 minutes.. Transfer chicken from pan to plate. Work in 2 batches if skillet isn't large enough.
- Heat 1 tablespoon olive oil in pan. Toss in sliced tomatoes and red onion and cook for 1-2 minutes until tomatoes and onion start to turn soft. Transfer tomatoes and onions from pan to bowl and set aside.
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- Broccoli and Bell Peppers: Preheat large deep skillet or a dutch oven on medium-high heat and swirl oil to coat. Add garlic and saute for 30 seconds, stirring often.
- Add broccoli, bell pepper, cumin, salt, black pepper and red pepper flakes. Cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Chicken and Quinoa: Return pot to the stove and swirl oil to coat. Add onion and carrot; saute for 3 minutes, stirring occasionally.
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- Heat a medium saucepan over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add quinoa; cook 2 minutes or until toasted, stirring frequently. Add 1 1/4 cups water; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.
- Cook broccoli in microwave according to package directions, reducing cook time to 2 1/2 minutes.
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- Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce heat, cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork.
- Meanwhile, heat oil in a large skillet over medium heat. Add poblanos, jalapeno, onion, chili powder, cumin and salt. Cook, stirring, until the vegetables are softened and starting to brown, about 5 minutes. Add chicken and 3/4 cup enchilada sauce and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat.
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MUSHROOM CHICKEN AND QUINOA SKILLET {30 MINUTE MEAL ...
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- Bring 2 cups chicken stock to a gentle boil. Add the quinoa, return to boil, then reduce the heat to a simmer, cover, and let cook until most of the liquid is absorbed, 12 to 15 minutes. Remove from heat and let stand until the remaining liquid is absorbed, about 10 additional minutes. Fluff with a fork and set aside. (Note: This step may vary slightly depending upon your particular brand of quinoa. Be sure to check the directions.)
- Heat 1 tablespoon olive oil in a skillet over medium high. Sauté chicken with 1/4 teaspoon kosher salt until chicken is cooked through and no longer pink, about 4 to 6 minutes.
- Remove the chicken to a plate lined with paper towels, then with a paper towel gently wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium high. Add the mushrooms, remaining 1/4 teaspoon salt, and black pepper. Cook, until the mushrooms begin to brown, about 3 minutes, stirring occasionally. Add the garlic and cook until the mushrooms are tender and have given up their liquid, 4 additional minutes. If there is a lot of remaining liquid in the pan, increase the heat and cook just until most of the liquid has evaporated, about 1 minute. Stir in the thyme, quinoa, chicken, and 1/4 cup Parmesan cheese. Serve warm, sprinkled with additional Parmesan.
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- Heat 1 teaspoon oil in a large flat-bottom carbon-steel wok or large heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
- Add 1 tablespoon oil to the pan along with scallions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add bell pepper, carrot and peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.
- Add the remaining 1 tablespoon oil to the pan; add quinoa and stir until hot, 1 to 2 minutes. As you stir, pull the quinoa from the bottom to the top so it all gets coated with oil and evenly cooked.
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- Position a rack in the center of the oven; preheat to 300 degrees . Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25 to 30 minutes. Let cool, then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet.
- Increase the oven to 425 degrees . In a large bowl, combine the chicken, mustard and thyme; season with pepper. Mix with a rubber spatula to coat. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack.
- Spritz the chicken with cooking spray; bake until just cooked through, 15 to 20 minutes. Sprinkle with thyme.
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- Heat the olive oil in a deep pan over medium high heat. Add the onions and saute for 2-3 minutes until soft and fragrant. Add the chicken, curry paste, garam masala, ginger, and garlic. Stir fry for another 3-5 minutes to get the chicken pieces browned.
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- Heat the oil in a large skillet set over medium-high heat. Add the onion cook for 2 minutes or until tender, add the chicken, frozen veggies and garlic, sprinkle salt and pepper and Cook, stirring occasionally, until browned 6-8 minutes. Pour in the tomatoes, water ; bring to a boil. Stir in the quinoa and cilantro; cook 15 minutes or until quinoa is cooked and most of the liquid has evaporated (it should look thick and saucy).
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- In a large skillet or pot with a tight-fitting lid, heat the oil and 1 tablespoon of the butter over medium heat. Add the chicken and season it liberally with salt and pepper.
- Cook the chicken for about 5 minutes, or until cooked through. Transfer the chicken to a plate and set it aside.
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- Spray a skillet with olive oil and heat to medium. Add onion and celery and cook for 10 to 12 minutes, until tender. Transfer to a large bowl and add quinoa and chicken. Toss well to combine.
- In a medium bowl whisk together cream of celery soup, yogurt, milk, sea salt and pepper. Add to quinoa and chicken mixture and toss well to combine. Transfer to prepared baking dish and top with breadcrumbs. Bake for 30 minutes or until bubbly.
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- In a 3-quart sauté pan or large skillet, heat 2-3 tablespoons of butter over medium heat. When butter shimmers, add the mushrooms, and cook undisturbed for 5 minutes. Season with salt to taste, stir, and continue cooking until the mushrooms are tender and browned, stirring occasionally, about 4-5 minutes. Remove to a plate with a slotted spoon.
- Increase the heat to medium-high and add remaining butter. When butter shimmers, add chicken, season with salt and pepper to taste, and cook until lightly browned, stirring occasionally, about 7-10 minutes.
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- Cook the chicken: Add 1 teaspoons of sesame oil to a large skillet over medium heat. Once heated, add in the chicken and season with salt and pepper. Sauté the chicken for 7-8 minutes until the pieces are cooked through. Transfer the chicken to a plate.
- Cook the veggies: Add the remaining teaspoon of oil to the same skillet over medium heat. Sauté the onion until translucent. Add in the garlic, carrots, peas, and bell pepper. Season well with salt and pepper. Sauté for 3-4 minutes. Stir in the quinoa and chicken.
- Scramble the eggs: Make a large well in the middle of the skillet. Add a bit of oil or cooking spray to the exposed portion of the pan. Crack the eggs in the well, and scramble the eggs. It’s okay if the eggs mix into the quinoa and veggies when scrambling.
HEALTHY CHICKEN PARMESAN QUINOA CASSEROLE - FIT FOODIE FINDS
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- Preheat oven to 375ºF and spray a 14-inch x 10-inch (OR 9-inch x 12-inch) ceramic casserole dish* with coconut oil cooking spray.
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- Place quinoa in a small saucepan and add 2 ¼ cup water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.
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- Preheat large deep skillet on medium-high heat. Add olive oil, onion, garlic and cook for 4 minutes, stirring frequently.
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