I just had to share this delicious recipe with you, my friends. My kids absolutely love this and I found them snacking on it all night leaving me with no leftovers the next day for my lunch.
Note: You want to rinse the quinoa before cooking to remove the saponins. Just place in a mesh strainer and run fresh water over the grains before cooking. Easy peasy.
I pan cook the quinoa with the onions, shallots, peppers and garlic for extra flavor. If you want to cook the quinoa separately, that is fine, too. Just combine all ingredients for the final simmer before serving which heats up the chicken.
2 large or 4 small chicken breasts, cooked and cut into cubes or gently pulled apart
1 cup organic quinoa
4+ cups organic chicken broth or water
1/2 large or 1 medium onion, chopped
1 bell pepper, red or green, chopped (reserve 1/2 cup to top dish)
1 large shallot sliced thinly
2-4 cloves of garlic, minced
2 Tbsp. oil or lard
Organic Tamari or Soy Sauce
Salt and pepper to taste
Sautee onion and pepper in oil (or lard) until soft. Add shallot, garlic and quinoa; brown for about 5 minutes. Stir in 4 cups chicken broth and simmer quinoa and veggies for 15 minutes, covered, stirring a couple of times. Turn off heat and allow to sit, covered for 15 minutes. Quinoa is cooked when tender. Place chicken on top of quinoa and vegetables, sprinkle soy sauce over all, and add a little more chicken broth if needed. Turn heat on medium low or low and simmer 5 minutes, covered. Serve with fresh diced pepper for a cool, crunchy texture.
Optional: If you have garden fresh squash, snow peas, broccoli or any other vegetable, add in the final few minutes before adding the chicken.
Optional: Add grated cheese such a mozzarella, Romano, Parmesan, or Monterrey Jack a couple of minutes before cooking is complete, or sprinkle freshly grated cheese on top of dish when serving.
Optional: Serve with fresh salad and/or salsa.
Sorry I don’t have any photos. We ate it too fast.