For those who are not in the know, quinoa
is a gluten-free grain packed with proteins, minerals, and fiber. This
hearty and healthy dish makes a great lunch or dinner!
Ingredients
Ingredients
Chicken breasts - 4 ( see sub. given in earlier recipes)
Cajun spice mix - 2 tbsp.
Quinoa - 2/3 cup
Water - 1/3 cup
Large potato - 1 (peeled and boiled)
Seedless red grapes - a handful (cut in half)
Mangold leaves - 5 oz (washed, dried, and finely diced)/ Swiss Chard
Lemon - 1/2 (juiced)
Salt - to taste
Ground black pepper - to taste
Preparations
Preheat your oven to 350°F.
Cut horizontal slices in the chicken breast, rub them with the Cajun
spice mix, and lay them nicely in a baking dish.
Pour the olive oil over the seasoned chicken breast to avoid having them
dry out, and place them in the oven for 25 minutes.
Make sure to turn
them over midway.
Cook quinoa in water, bring the pot to a boil, cover the pot, lower the
flame and cook for 15-20 minutes.
Cut the potatoes into bite-sized cubes and place them in a large bowl
along with the mangold leaves and the halved grapes.
Cut the spiced and cooked chicken breasts into strips and add them to
the bowl along with all the pan drippings.
Add the quinoa, mix all the ingredients together and dress in lemon,
salt, and pepper.
Serve warm.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
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