Wednesday, June 19, 2013

Grilled Chicken and Veggie Quinoa

Daniel is on a wellness committee at work and for each meeting they all bring in healthy dishes to share with each other. He requested a quinoa salad of some sort so I found him a good one for his meeting which left me with an extra cup of quinoa that needed to be cooked. I came up with this dish tonight trying to use it up and come up with something different. All four of us really enjoyed this dish and surprisingly, it is very filling. I can't wait to experiment more with quinoa.

Grilled Chicken and Vegetable Quinoa

1 Cup uncooked quinoa
1 TBSP. chicken flavored broth and base seasoning
2 Cups of water
2 zuchini, sliced
1 yellow squash, peeled and sliced
2-4 red tomatoes
extra virgin olive oil
1 TBSP. minced garlic
2-3 medium chicken breasts
1/3 C grated Parmesan cheese
salt and pepper to taste

1.) Slice zuchini and squash and coat evenly with extra virgin olive oil, salt and pepper, and garlic. Grill until tender. Cut tomatoes in half and place on the grill until the skin starts to peel off.

2.) Salt and pepper chicken breasts and grill until cooked through.

3.) Bring two cups of water with chicken broth and base seasoning and quinoa to a boil. Then cover and reduce heat to medium low and cook 10 to 15 minutes or until water is absorbed.

4.) Allow vegetables to cool and then dice them up along with the cooked chicken breasts. Gently fold quinoa into the chicken and veggie mixture and sprinkle with 1/3 of grated Parmesan cheese. Salt and pepper to taste.

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