Sweet Savory Chicken Quinoa Recipes

CHICKEN QUINOA SALAD

Steps:

• To cook quinoa, in a small saucepan, bring chicken broth to boil over medium high heat. Add quinoa and salt. Reduce the heat to medium and simmer for about 15 minutes, or until the broth is soaked up. Fluff the quinoa with a fork and let it cool.
• Meanwhile, slice chicken breast into bite-size pieces.
• Cut tomatoes and avocado into small cubes.
• To serve, in a large bowl, mix together quinoa, chicken, tomatoes and avocado. Toss everything with honey dijon dressing and serve.

SWEET & SAVORY CHICKEN QUINOA

Steps:

• 1. Using a vegetable peeler, remove a 3-inch strip of peel from the orange. Place peel and 1 1/4 cups water in a medium saucepan; bring to boiling over medium-high heat. Stir in quinoa, ginger, cinnamon and coriander; reduce heat to low. Cook, covered, 15 to 20 minutes or until quinoa is tender. Remove from heat; discard orange peel.
• 2. Meanwhile, in a medium bowl combine raisins, cherries and 1 cup hot water; stir. Let stand 15 minutes. Drain; set aside.
• 3. In a large bowl combine quinoa, raisins, cherries and chicken. Finely grate remaining orange peel to measure 1/2 teaspoon zest; add to bowl.
• 4. Cut orange in half; squeeze 1/2 cup juice. In a small bowl whisk together orange juice, zest, oil and vinegar. Drizzle over cooked quinoa; toss to coat and serve.
• 5. ** NOTE - My modifications - Used regular raisins and cranberries in place of golden raisins and cherries (because I had them). Cut 2 raw chicken breasts into strips and seasoned with garlic powder and pepper. Browned those in 1 tbls. olive oil. Browned 1/4 c. chopped onion and 1 clove of garlic in same pan when chicken was cooked. Added all of that at the point where you add the chicken. Added 1 extra teaspoon of olive oil to the dressing - DID NOT use 3 tbls. of oil. Seasoned with some additional black pepper.

BBQ CHICKEN AND QUINOA SKILLET

Steps:

• Cook the quinoa in water according to package directions. (Total yield will be approximately 2 cups cooked quinoa, if you want to use pre-cooked quinoa).
• Combine the spice rub ingredients in a small bowl.
• Dice the bell pepper and red onion; slice the zucchini vertically and then chop it into pieces (half-moon shaped).
• Preheat the pan over medium high heat and add olive oil spray.
• Add the chopped pepper, onion and zucchini to the pan with 1 tbsp of the spice blend.
• Toss to coat, and cook the vegetables for 10 minutes, stirring frequently.
• After 10 minutes, remove the vegetables from the pan and set aside.
• To the same skillet, add more olive oil spray and the ground chicken.
• Add the remaining spice blend, and break the chicken up into pieces.
• Cook the chicken until no longer pink.
• Add the cooked vegetables and quinoa back into the skillet, along with the corn and chopped scallions.
• Add the BBQ sauce and chicken broth to the pan and stir to combine.
• Simmer the ingredients with the BBQ sauce and broth for about 5 minutes or until the liquid is absorbed.
• Top with cheddar cheese. Cover to melt.

CHICKEN AND QUINOA SKILLET WITH PEANUT SAUCE

Steps:

• Preheat a skillet over medium high heat.
• Chop the scallions and separate the green and white parts.
• Mince the garlic.
• Add 1 tsp of sesame oil to the pan and non-stick cooking spray.
• Add the white parts of the scallions, the garlic, and the ginger to the sesame oil.
• Saute for 2-3 minutes on medium high heat.
• Add the ground chicken breast and cook until no longer pink.
• Remove the cooked chicken from the pan and set aside.
• Chop the red bell pepper.
• Add cooking spray to the pan, and add the pepper and shredded carrots.
• Add the salt, garlic powder, onion powder, and ground ginger.
• Cook the vegetables for 10 minutes or until tender.
• Add the shredded cabbage and 1/4 cup of the chicken broth.
• Saute until wilted and tender.

SIMPLE SAVORY QUINOA

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.