Our first quinoa recipe! I’ve been wanting to cook something with quinoa forever. I slightly modified the original recipe I found on google, which you can find here. I called Trader Joe’s to ask if they had “kee-noo-ah” (since it was nearly $6 for a tiny box at Harris Teeter!) and then later found out it’s pronounced “keen-wa”. Oops. Anyways, the cheery lady that checked me out told me that it’s even better for you than brown rice. We have lots left over so I’m hoping to make some more delicious recipes. Let me know if you have any great ones we should try!
Some facts about quinoa: (from AltiPlano Gold)
- Naturally high in calcium, iron, and phosphorous
- A vegetarian source of complete protein, containing all eight essential amino acids
- Mild and nutty in taste
- Has been cultivated for thousands of years in the high Andes of Peru, Ecuador, and Bolivia
- Is a staple in many South American homes
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 3/4 teaspoon salt, divided
- 1 pound boneless skinless chicken breast halves, cut into 1-inch strips
- 2 tablespoons olive oil, divided
- 1 large green bell pepper, seeded and chopped
- 1 medium onion, chopped
- 1 cup uncooked quinoa
- 1 cup chicken broth
- 1 cup low-fat coconut milk
- 1 teaspoon curry powder
- 1/4 teaspoon ground ginger
- Red chili pepper, to garnish
- Combine turmeric, thyme and 1/4 teaspoon salt in shallow dish. Dip chicken strips into spice mixture, coating all sides; set aside.
- Heat 1 tablespoon oil in heavy, large skillet over medium-high heat. Add bell pepper and onion. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet with slotted spoon; set aside.
- Add remaining tablespoon oil to skillet. Add chicken pieces. Cook and stir 5 minutes or until lightly browned and no longer pink. Remove from skillet; set aside with veggies.
- Rinse quinoa in small strainer under cold running water; drain well.
- Combine quinoa, chicken broth, coconut milk, curry, remaining 1/2 teaspoon salt and ginger in heavy, large saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 10 minutes.
- Stir chicken and veggie mixture into saucepan; cook 5 minutes or until liquid is nearly all absorbed. Garnish with red chili pepper.