The holiday season is in full swing – good friends, food, family, and good times.
That said, we have barely finished digesting Thanksgiving dinner, not to mention the young at heart who are probably still digesting Halloween candy, and we’ve only just begun.
So I propose a recipe for those nights when a home-cooked food break is needed. The main ingredients are chicken and quinoa. For those out there who are not familiar with quinoa, it’s time to learn because it’s truly the green girl’s rice.
According to Wikipedia, quinoa is a species of goosefoot (Chenopodium) grown as a crop primarily for its edible seeds. It is a pseudocereal rather than a true cereal as it is not a grass. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited. Come again?? Basically, it’s an alternative to pasta and rice. It’s high in fiber, iron and protein.
When I first started cooking with it, I must say I was not entirely convinced. Then I started cooking it in organic chicken broth and that made all the difference.
Chicken and Quinoa Stew: (serves 2)
- 4 organic chicken thighs
- 2 cups organic chicken broth
- 1 ¼ cups organic cherry tomatoes – rinsed
- 1 cup organic Quinoa grains
- 2 tbspns organic flour
- 2 tbspns organic olive or vegetable oil
1. Dip the chicken thighs in flour.
2. In a large pot, heat the oil on medium high.
3. Add the chicken thighs and brown lightly on either side (you may need to reduce heat slightly to avoid splashing).
4. Add the chicken broth and bring to a boil.
5. Once boiling, add the quinoa and the cherry tomatoes.
6. Reduce heat to low and cook for 10-12 minute or until the quinoa grains have become translucent and have begun to split apart.
Bon appétit and Happy Holidays!
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