MEDITERRANEAN CHICKEN QUINOA SALAD
A quinoa grain bowl made with sauteed spinach, chicken, vegetables, and feta cheese topped with a balsamic vinaigrette dressing
Provided by Amee
Categories Main Course Salad
Time 25m
Number Of Ingredients 18
Steps:
- Cook quinoa in the chicken broth and water, according to package directions (you are substituting chicken broth for some of the water)
- Cool quinoa and set aside
- Heat a medium nonstick skillet on medium heat.
- Spray skillet with olive oil cooking spray and add chopped spinach.
- Stir and cook until just soft and wilted and set aside to cool.
- Pour quinoa into a large bowl and stir in cooked spinach
- Add all of the chopped vegetables, parsley, cooked chicken, olives and feta cheese and toss to mix.
- Whisk together fresh lemon juice, balsamic vinegar, olive oil, salt and pepper and pour over salad.
- Stir to mix and serve immediately or store in the refrigerator until ready to eat.
Nutrition Facts : Calories 449 kcal, Carbohydrate 38 g, Protein 34 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 1038 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
CHICKEN QUINOA
If chicken soup and pilaf had a kid, I think it would be chicken quinoa. Quinoa is a very healthy ancient grain from South America; it's very filling! I think it's delicious. I used leftover roasted chicken to make this come together faster, but any kind of lean cooked meat can be used in this recipe. To make a vegetarian version, omit the meat and use vegetable stock instead of chicken.
Provided by Kristin Sanchez
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
- Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.
- Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.
Nutrition Facts : Calories 377 calories, Carbohydrate 33.3 g, Cholesterol 55 mg, Fat 14.9 g, Fiber 4.5 g, Protein 26.5 g, SaturatedFat 2.7 g, Sodium 553.4 mg, Sugar 2.9 g
GARLIC MUSHROOM QUINOA
An easy, healthy side dish that you'll want to make with every single meal!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined. Serve immediately, garnished with Parmesan, if desired.
ROASTED VEGETABLE AND CHICKEN QUINOA BOWLS FOR TWO
Overflowing with sauteed chicken and sweet roasted veggies like butternut squash and carrots, these bowls are chock-full of protein-chicken and quinoa-to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!)
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
- Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
- Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
- For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
- To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.
SPICY CHICKEN QUINOA
We are trying to eat healthier, but we still want flavorful, so I came up with this recipe. My family loves it! Great served with chips, stuffed in half a zucchini (and baked), in a tortilla, or just by itself!
Provided by Newfun4me
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
- Mix chicken, garlic powder, and cayenne pepper together in a bowl.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook and stir chicken mixture in hot oil until chicken is cooked through, 5 to 10 minutes. Drain and discard grease. Transfer chicken mixture to a bowl.
- Heat remaining 1 teaspoon olive oil in the same skillet over medium-high heat. Cook and stir zucchini in hot oil until softened, about 4 minutes. Add cooked quinoa, chicken mixture, corn, black beans, tomatoes, and salsa to skillet; cook, stirring, until heated through and flavors have combined, 5 to 10 minutes. Sprinkle cheese over the top. Cover skillet and cook until cheese melts, 1 to 2 minutes.
Nutrition Facts : Calories 565.9 calories, Carbohydrate 62.1 g, Cholesterol 94.7 mg, Fat 17 g, Fiber 13.5 g, Protein 45.9 g, SaturatedFat 7.4 g, Sodium 2016.5 mg, Sugar 6.4 g
SAUTéED CHICKEN AND QUINOA RECIPE
Get greatness in a dish with our Sautéed Chicken and Quinoa Recipe! Ginger, garlic and more make this Healthy Living chicken and quinoa recipe so tasty.
Provided by My Food and Family
Categories Special Diets
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring water to boil in medium saucepan. Add quinoa; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed.
- Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF), adding 2 Tbsp. dressing to skillet for the last minute. Transfer chicken to plate; top with reserved pan drippings. Cover to keep warm.
- Add remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min. or until ginger and garlic are fragrant, but not browned, stirring frequently. Stir in bok choy; cook 1 to 2 min. or until bok choy begins to wilt. Add remaining dressing; cook 2 min. or until carrots are crisp-tender and liquid comes to boil, stirring frequently.
- Spoon quinoa onto serving plates; top with vegetable mixture and chicken.
Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 26 g
GARLICKY MUSHROOM QUINOA
Garlicky Mushroom Quinoa is simple. It's meaty cremini mushrooms which have been pan-fried in lots of garlic and butter. It's then combined with cooked quinoa for a very healthy side or main!
Provided by Lord Byron's Kitchen
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Cook the quinoa according to the instructions on the package. Set aside.
- In a large sauté pan over medium heat, add the olive oil and butter. Sauté the mushrooms until very well done. (Strive for a meatier tasting mushroom by cooking for a longer period of time. Of course, you can stop cooking the mushrooms whenever you have reached the desired outcome for your personal tastes.)
- Add the garlic and dried red chili flakes - if using. Stir into the mushrooms. Allow the garlic to cook with the mushrooms for 3 minutes.
- Add the cooked quinoa, fresh thyme leaves, salt, and ground black pepper. Stir all the ingredients together until the quinoa has heated through once more.
- Serve immediately.
Nutrition Facts : Calories 491 kcal, Carbohydrate 68 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 655 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI AND YELLOW SQUASH WITH QUINOA
I love the flavors in this dish, and it is very quick and easy to make. It makes a good side dish, or can stand on its own. It is quite healthful as well, suitable for a diabetic diet, or vegetarian diet. Search online for 'quinoa', and you will learn its nutritional benefits if you have not already discovered them.
Provided by broc.seib
Categories One Dish Meal
Time 30m
Yield 6-8 cups, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice at approx 1 inch intervals to obtain somewhat large chunks. The sizes for the zucchini and squash should be big enough to survive some heat without getting flimsy. We also want them to physically be the star of our dish. The onion has a supporting role in flavor, and should be small enough to blend into the background.
- Dissolve the chicken bullion into the 1 1/2 cup of water.
- In a large pan over medium to high heat, begin to sautee the onion, zucchini, and squash using the butter (or oil). When the zucchini and squash just begin to soften, add freshly cracked pepper and salt. Continue cooking for one minute.
- Add the water/bullion. Add the quinoa. Mix uniformly. Cover pan with a lid. Let the liquid just come to boil, then reduce heat to low. Cook for about 15 minutes, covered and unstirred. Expect all the moisture to be absorbed by the quinoa when it is done. (Quinoa will cook like rice; one cup dry plus two cups wet yields 3 cups.). The squash and zucchini should still be sturdy, but cooked. Otherwise it was sauteed too long at the beginning.
- Garnish with fresh parsley. Serve with freshly cut tomatoes, or cucumbers. I like to serve this dish with recipezaar recipe # 15580, Grilled Moroccan Chicken, as shown in the photo.
Nutrition Facts : Calories 275.1, Fat 7.4, SaturatedFat 2.8, Cholesterol 10.2, Sodium 253.1, Carbohydrate 45.5, Fiber 5, Sugar 3, Protein 9.1
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MEDITERRANEAN QUINOA CHICKEN SALAD | A WARM COMFORTING ...
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5/5 (2)Total Time 20 minsCategory LunchCalories 663 per serving
- In skillet, heat olive oil over medium high and sauté onions and mushrooms until fully cooked and translucent.
- In a mason jar or bowl, prepare dressing by mixing all ingredients together. If using a mason jar, cap it and shake to mix salad dressing.
- Toss salad greens with dressing and distribute among two bowls. Layer warm chicken, mushrooms, onions, quinoa, bell pepper, cucumber, chickpeas and walnuts on greens.
MUSHROOM CHICKEN AND QUINOA SKILLET {30 MINUTE MEAL ...
From wellplated.com
5/5 (5)Total Time 30 minsCategory Main CourseCalories 348 per serving
- Bring 2 cups chicken stock to a gentle boil. Add the quinoa, return to boil, then reduce the heat to a simmer, cover, and let cook until most of the liquid is absorbed, 12 to 15 minutes. Remove from heat and let stand until the remaining liquid is absorbed, about 10 additional minutes. Fluff with a fork and set aside. (Note: This step may vary slightly depending upon your particular brand of quinoa. Be sure to check the directions.)
- Heat 1 tablespoon olive oil in a skillet over medium high. Sauté chicken with 1/4 teaspoon kosher salt until chicken is cooked through and no longer pink, about 4 to 6 minutes.
- Remove the chicken to a plate lined with paper towels, then with a paper towel gently wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium high. Add the mushrooms, remaining 1/4 teaspoon salt, and black pepper. Cook, until the mushrooms begin to brown, about 3 minutes, stirring occasionally. Add the garlic and cook until the mushrooms are tender and have given up their liquid, 4 additional minutes. If there is a lot of remaining liquid in the pan, increase the heat and cook just until most of the liquid has evaporated, about 1 minute. Stir in the thyme, quinoa, chicken, and 1/4 cup Parmesan cheese. Serve warm, sprinkled with additional Parmesan.
SAUTEED KALE AND QUINOA SKILLET - EAT YOURSELF SKINNY
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Servings 4Estimated Reading Time 4 mins
- To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 1 cup of chicken broth to a boil in a small saucepan and add drained quinoa to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 minutes, or until broth is absorbed. Turn heat off and allow quinoa to sit for an additional 5 minutes, then fluff with a fork; set aside.
- In a large skillet, drizzle olive oil over medium heat and saute onion and garlic until fragrant. Add kale along with 2 tablespoons of water and cover, allowing the kale to steam for about 5 to 10 minutes, stirring occasionally until kale is tender.
- Remove lid and add 1 cup cooked quinoa, red pepper flakes and a pinch of sea salt, mixing well.
- Add Parmesan cheese and bread crumbs, cooking until cheese is melted, then serve immediately and enjoy!
HEALTHY CHICKEN NUGGETS WITH QUINOA - SIMPLY HOME …
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5/5 (6)Total Time 50 minsCategory Main CourseCalories 257 per serving
- Heat about 2 tbsp of olive oil over medium and sauté the diced vegetables until the onion becomes translucent. Set aside and let it cool down to room temperature.
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- Broccoli and Bell Peppers: Preheat large deep skillet or a dutch oven on medium-high heat and swirl oil to coat. Add garlic and saute for 30 seconds, stirring often.
- Add broccoli, bell pepper, cumin, salt, black pepper and red pepper flakes. Cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Chicken and Quinoa: Return pot to the stove and swirl oil to coat. Add onion and carrot; saute for 3 minutes, stirring occasionally.
- Add chicken, oregano, cumin, salt, black pepper and red pepper flakes; saute for 3 more minutes, stirring a few times.
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- Season chicken breasts with salt, pepper, garlic powder, and onion powder. Place on a baking sheet and bake at 400 degrees for 30 minutes.
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- In a 4 quart or larger heavy pot, heat the broth to boiling. Add salt if you're sure your stock isn't overly salty. Add the quinoa, cover and reduce heat to low/simmer. Simmer 15 minutes checking the quinoa once while it cooks. Simmer until the liquid is absorbed.
- If you want to serve this cold, let the quinoa cool before adding the remaining ingredients. To serve hot, add all remaining ingredients to the pot including the cooked chicken and stir to combine.
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5/5 (2)Category VegetarianCuisine AmericanTotal Time 40 mins
- Place the eggplant cubes in a large bowl, drizzle with a small amount olive oil, season with salt and pepper and toss to combine. Spread in a single layer on the prepared baking sheet and roast until tender and lightly browned, 12 to 15 minutes. Remove from the oven and set aside.
- While the eggplant roasts, rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Add the chicken broth, water, 1 tablespoon of olive oil and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes. Fluff the quinoa with a fork and set aside.
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- Add oil to a sauté pan set over medium heat. Brown chicken on both sides, and then cook for 8 more minutes. Add sauce and bring to a boil. Reduce to a simmer and cook for 20 minutes. Shred the chicken and place it in a separate pot.
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- Bring the chicken broth to a boil in a large saucepan. Add the quinoa and simmer, covered, for 15 to 20 minutes, until quinoa is tender and liquid is absorbed.
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- In a medium pot over high heat, bring the quinoa, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.
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