CHICKEN WITH ROASTED PEPPERS
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side.
- Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
- Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve.
OLIVE TAPENADE CRUSTED CHICKEN AND QUINOA WITH ROASTED GARLIC, ROASTED RED PEPPERS AND BASIL
Provided by Robin Miller : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.
- In a blender or food processor, combine all the olives, parsley, capers, thyme, and anchovies. Process until mixture forms a thick paste. Place chicken on prepared baking sheet. Top only 4 of the 8 chicken pieces with the olive tapenade mixture. Season the other 4 of the 8 chicken pieces with salt and pepper, to taste. Wrap garlic cloves in foil and place alongside chicken. Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender.
- Meanwhile, cook quinoa according to package directions. When liquid is absorbed, fold in red peppers, about 1/3 of the roasted garlic cloves and basil and season, to taste, with salt and black pepper.
- Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and extra garlic cloves for future meals.
TEX-MEX CHICKEN QUINOA
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a large mug or small bowl, combine the oil and red onion. Microwave until softened, 1 to 2 minutes. Add the chicken, quinoa, beans, salsa, cumin, chili powder and salt and pepper to taste then stir and microwave for another minute or two. Serve with toppings of your choice.
Nutrition Facts : Calories 393 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 36 grams
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS
I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!
Provided by Kris Munson
Categories Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
- Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
- Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g
QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
- For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
- Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
- Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.
Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams
QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS
I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!
Provided by Kris Munson
Categories Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
- Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
- Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g
QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS
I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!
Provided by Kris Munson
Categories Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
- Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
- Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g
SPRING VEGETABLE AND QUINOA PILAF
Provided by Lora Zarubin
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
- Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.
QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS
I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!
Provided by Kris Munson
Categories Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
- Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
- Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g
BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE
I got this Recipe from "Fed up" on the Veria channel, by Andrea Beaman. It's very easy and actually really tasty! I love it. So healthy too, tons of fiber, and truly a healthy dish. Very filling, I eat it for lunch sometimes by itself. WW friendly.. I use organic ingredients The only difference is, I don;t use meat in it when I make it, she used cooked chopped chicken. I prefer it without, as I usaually pair it with a WW spiced tilapia recipe I found here on Zaar, and goat cheese and scallion stuffed cherry tomatoes, asparagus, or some other veggie.. Yum
Provided by dr_kaley
Categories < 60 Mins
Time 40m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
- While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
- Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
- Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
- (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).
Nutrition Facts : Calories 504.1, Fat 17.6, SaturatedFat 2.4, Sodium 8, Carbohydrate 70.4, Fiber 11.2, Sugar 1.8, Protein 17.1
QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS
I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!
Provided by Kris Munson
Categories Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
- Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
- Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g
QUINOA AND ASPARAGUS SALAD
I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
- Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
- Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams
QUINOA WITH PEPPERS AND BEANS
Add color to your grains! Quinoa is accented with red bell pepper, black beans and cilantro in this easy dish. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Place quinoa in a fine-mesh strainer and rinse under cold running water until water runs clear.
- In medium saucepan, heat the 2 cups broth to boiling. Stir in quinoa; return to a boil. Reduce heat; cover and simmer 20 minutes or until quinoa is tender.
- Meanwhile, in large nonstick skillet, heat oil over medium heat. Add garlic, gingerroot and cumin seeds. Cook and stir 2 minutes or until fragrant. Add bell peppers and onion; cook and stir 8 minutes or until vegetables are tender. Stir in beans and remaining 1/2 cup broth; cook 2 minutes longer.
- Fluff quinoa with fork and stir in cilantro. Place in serving bowl and top with pepper mixture.
Nutrition Facts : Calories 370, Carbohydrate 63 g, Cholesterol 0 mg, Fat 1, Fiber 14 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 9 g, TransFat 0 g
QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS
I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!
Provided by Kris Munson
Categories Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
- Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
- Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g
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