Tag: quinoa

Smothered Chicken and Quinoa Skillet

Ooey, gooey melted cheese tops this smothered chicken and quinoa skillet, based loosely on pollo fundido.

  

We’re currently halfway through the Tabasco Challenge, and I hope everyone is enjoying these recipes as much as I am.

I was determined to not end up with five recipes that more or less tasted the same; having such a limited list of ingredients to work with really forced me to play with different grains and greens in order to come up with unique flavors and I’m pretty impressed with how everything came out. The other challenge participants have also been coming up with some incredible creations, so if you haven’t had enough spice yet I’d definitely encourage you to check them out:

All Day I Dream About Food
Eat Good 4 Life
FoodieCrush
Handle the Heat
How To: Simplify
Macheesmo
Modern Day Moms
Shockingly Delicious
Table for Two
What’s Gaby Cooking

Although this smothered chicken and quinoa skillet follows as similar format (chicken+whole grain+tomato+Tabasco) to the chicken and faro that I posted the other day, the two dishes taste completely different. Where the farro recipe has a rustic Italian feel, this cheesy chicken dish is full-on Mexican. I actually based it loosely on my recipe for pollo fundido, adding quinoa to bulk it up and make it seem like more of a complete meal. While you could certainly scoop this up with tortilla chips, it absolutely isn’t necessary.

Like the other recipes I’ve posted so far, it’s also really easy – perfect for a weeknight after work (even a Monday!)

Smothered Chicken and Quinoa Skillet

Author: Lauren Keating

Serves: 6

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 small yellow onion, diced
  • 1 can black beans, drained
  • 12 ounces chopped tomatoes in puree
  • 1 cup water
  • 1 tablespoon Tabasco® original red sauce
  • 1 cup uncooked quinoa
  • 6 ounces sharp cheddar, shredded
  • Optional: Scallions for garnish

Preparation

  1. Heat the oil in a large, seep sided skillet set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned – 7-8 minutes. Add the onion and cook until just softened – 4-5 minutes. Pour in the beans, tomatoes, water and Tabasco; bring to a boil. Stir in the quinoa; cook 15 minutes or until quinoa is cooked and most of the liquid has evaporated (it should look thick and saucy).
  2. Spread an even layer of cheddar cheese over the top of the skillet. Melt cheese under the broiler for 5-8 minutes or until bubbly and beginning to brown. Garnish with scallions, if desired.
  3. Serve immediately.

Nutrition Information

Calories: 495 Fat: 15.8 Carbohydrates: 45 Fiber: 11 Protein: 42

3.2.2124

Disclosure: I received monetary compensation to develop recipes as part of the Tabasco 10-Ingredient Challenge. 

QUINOA OAT ORANGE MUFFINS

I am always trying to find healthy recipes that actually taste good too so that my kids will actually eat them!  I found this recipe in Better Homes and Gardens a few months ago and made a few minor tweaks to make these muffins even yummier!  The orange flavor is fairly subtle, so these muffins go perfectly with any kind of jam.  My kids ate the whole batch in less than a day so I consider this recipe a success!

QUINOA OAT ORANGE MUFFINS

1 cup oats
1 cup cooked quinoa, cooled
1 Tbsp. olive oil
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 orange
1/2 cup buttermilk
1/2 cup vanilla Greek yogurt (you can use plain, but the vanilla adds more flavor to the muffins)
2 eggs
3 Tbsp butter, melted
1 tsp vanilla

Place the oats and cooled cooked quinoa in a jelly roll pan (15X10X1) and toss together.  Add the olive oil and toss to coat.  Spread in an even layer and bake at 400 for 10-12 minutes, stirring once halfway through the cooking time.  Remove and cool.

Set aside 1/4 cup of the quinoa/oat mixture and put the rest in a bowl.  Add the flours, sugar, baking powder, baking soda and salt.  Set aside.

Finely shred the orange peel and juice the orange (about 3 Tbsp).  Whisk together the buttermilk, yogurt, eggs, butter, vanilla, orange juice, and orange peel.  Add this to the flour mixture and stir just until moistened.  Spoon the batter into 12 greased muffin cups, filling each three-fourths full.  Sprinkle the remaining quinoa mixture on top of the muffins.  Bake for 15 minutes at 400 degrees and cool for a few minutes before serving.  Enjoy!

Sweet Potato and Quinoa Patties with Curry Sauce #RecipeRedux

Crispy on the outside and tender on the inside, sweet potato and quinoa patties with curry dipping sauce will be a fabulous addition to our dinner table. Bonus – they’re vegetarian!

Do you ever see a recipe that you really want to make, even though you don’t actually think you’ll like it? Way back in January, I saw these tuna and broccoli quinoa fritters and my stomach immediately growled – despite the fact that the only way I’ll eat warm tuna is in tomato sauce and I’m not the biggest fan of broccoli. Anyway, they’ve been tugging at the back of my mind ever since.

Then I saw that the theme of this month’s Recipe ReDux was patties and I knew I wanted to put my own spin on them. My sweet potato and quinoa patties basically ended up nothing like the other patties at all, but they were definitely inspired by them. I left out the tuna, added farro for texture and sweet potato for flavor, and swapped the broccoli for spinach and cilantro. Then I made a to die for creamy curry dipping sauce to go along with them. They were so perfect – exactly the kind of wholesome, nourishing food that I love so much, but don’t make nearly often enough.

So, what’s this Recipe ReDux thing? It’s a monthly blogging group event focused on healthy food that was founded a while back by two dietitians. The groups slogan is “because every healthy recipe deserves to be delicious.” Um, how was I not a part of this already?! That’s my philosophy to a T so after following the monthly posts for over a year, I finally decided to dip my toe in. I’m so excited to be participating for the first time this month, and I’m definitely looking forward to the healthy inspiration throughout the year.

Sweet Potato and Quinoa Patties with Curry Sauce

Author: Lauren Keating

Serves: 4

Ingredients

  • ¼ cup uncooked quinoa
  • ¼ cup uncooked farro
  • 3 teaspoons coconut oil, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 3 cups baby spinach, chopped
  • 1 cup grated sweet potato (about 1 medium potato)
  • 2 tablespoons chopped cilantro
  • ¾ cup Gold Medal® whole white wheat flour
  • 2 eggs, lightly beaten
  • 6 ounces lowfat plain Greek yogurt
  • 1 teaspoon Madras curry powder
  • 1 Tablespoon lime juice
  • lime wedges, for serving

Preparation

  1. Add the quinoa, farro, and 1½ cups of water to a small saucepan. Bring to a boil, then cover and simmer for 15 minutes.
  2. Meanwhile, heat 1 teaspoon coconut oil in a medium skillet. Add the shallot and garlic and cook 1-2 minutes, or until softened. Add the spinach and cook 3-4 minutes, or until wilted.
  3. In a mixing bowl, combine the cooked quinoa and farro, spinach, sweet potato, cilantro, and flour. Mix in the eggs and season with salt and pepper.
  4. Heat the remaining coconut oil in your skillet until it shimmers. Scoop ¾ cup of batter into the pan; use the back of a spatula to press it into a patty shape. Cook 2-3 minutes on each side, or until golden brown. Let drain on a paper towel. Repeat with remaining batter.
  5. To make the dipping sauce, combine the yogurt, curry powder, and lime juice. Season with salt.
  6. Serve the sweet potato and quinoa patties with curry sauce and lime wedges.

Nutrition Information

Calories: 305 Fat: 7.2 Carbohydrates: 45.2 Fiber: 7.1 Protein: 15.0

3.2.2310

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