I have to say I am not really into foods that are considered “healthy.” Of course, I love fruits and vegetables but when it comes to foods like grains, whole wheats and tofu, I tend to get a blank look on my face and completely lose interest.
This is absolutely not the case when it comes quinoa. Not only is this food ridiculously high in fiber, so it’s good for you, it is by far one of my favorite things to cook with these days. You can literally throw anything together with quinoa and it just tastes good.
This is a recipe which has evolved and taken on different forms over time with adding different veggies, replacing the chicken with shrimp and serving hot and cold. This particular recipe is just super tasty and worthy of sharing.
Quinoa with Chicken & Zucchini
Serves 4/Prep and cook time: 50 minutes
1 cup rinsed quinoa
2 cups chicken broth
4 tablespoons extra-virgin olive oil
¼ teaspoon of minced garlic
1 small onion, finely chopped
2 skinless, chicken breasts, cubed
Salt & pepper
½ teaspoon dried oregano
½ teaspoon dried basic
1 zucchini, diced
1 can of chopped tomatoes, drained
¼ cup dry white wine
¼ cup of black olives, sliced
1 teaspoon fresh lemon juice
4 oz crumbled feta cheese
Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, and the quinoa is fluffy, about 12 minutes.
Meanwhile, heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic and onion until onion is translucent, about 5 minutes. Stir in the chicken breast cubes, season with salt, pepper, oregano and basic and cook until the chicken is still slightly pink in the middle, about 5 minutes. Remove the chicken meat and set aside.
Pour 2 more tablespoons of olive oil in the skillet and cook the zucchini until tender, about 5-7 minutes Add drained chopped tomatoes, white wine and olives and cook through for another 5 minutes.
Return chicken to skillet, add lemon juice and sprinkle with feta cheese. Cook until the chicken is fully cooked and hot, about 10 more minutes.
Stir in the quinoa and mix through with the chicken mixture.
Serve hot with pita and glass of chilled white wine. I enjoyed my dinner with a the fantastic Captûre Sauvignon Blanc, which I will be reviewing this week.
This dish is also super served cold .