OK, so we did get another family meal night in last week, but I have been so swamped with Passover, Mark’s Birthday, Mark’s sister’s birthday, Mark’s grandfather’s 97 birthday, and going to Idaho for Easter that I have not gotten around to writing about it yet. I think, I am going to write one blog a month on all our successful (and maybe not so successful) family meals. Until then here is another one of my favorites.
Quinoa is quickly becoming one of my favorite grains and I love experimenting with it. ”Quinoa a species of goosefoot , is a grain-like crop grown primarily for its edibleseeds. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.” (quote from Wickipedia)revitalum mind plus цена
You make it similar to rice (about 2 cups liquid for 1 cup grain), but it has a lot more nutritional value. Compared to rice quinoa has over 5x more fiber, about twice as much protein, and is a good source of B vitamins (B1, B2, B6, B9), vitamin E, iron, magnesium, phosphorus, and zinc.perle bleue
I buy my quinoa at Costco and it comes pre-washed, but you still should rise it before you cook it. The Joy of Cooking recommends toasting it in olive oil before making it (about 1 TBSP of olive oil per cup of quinoa). I find this helps to keep the gains from getting to mushy. When I do not toast it, it comes out more like risotto or sticky rice and some people prefer that texture.fitospray para adelgazar precio
I recently stumbled across Jim Town Olive Tapenade (based in Sonoma, CA) at Costco. It looked so good, I could not resist. But once I got home I thought, “What am I going to do with all this tapenade?” I either needed to have a party or find a way to use more of it in a recipe. So here is what I came up with:impreskin bewertungen
Quinoa and Chicken with Olive Tapenade
- 1 cup dried Quinoa
- 1 TBSP olive oil
- 2 cups broth or water
- about 1 cup olive tapenade
- 4 boneless skinless chicken breasts
- one bunch green onions
- 1-2 small zucchini
- handful of cherry tomatoes
- 2 lemons, (one thinly sliced)
- Aluminum foil
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- Add 1 TBSP olive oil to large skillet over medium heat. Add one cup quinoa and toast it for a minute or two.
- Add two cups chicken broth or water. bring to a boil and simmer on med.-low for about 12 minutes.
- While the quinoa is cooking, preheat a grill to medium or oven to 350. Cut four 12-inch-long sheets of heavy-duty foil. Place a spoonful of olive tapenade into the center of each sheet.
- Lay 1 piece of chicken in the center of each sheet and spread another spoonful of olive tapenade on top.
- Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop more olive tapenade over each mound and place a few lemon slices on top. Fold the foil over the chicken and vegetables; pinch the edges to seal.
- To Grill: Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.
- To Bake: Place the packets on a cookie sheet and into the oven. Bake for about 25 minutes, or until cooked through.
- While the chicken is cooking. Mix the quinoa with a few TBSP of olive tapenade and lemon juice to taste.
- Serve with extra lemon wedges.
I sometime make extra packets of just vegetables and they are so delicious and go quickly. Obviously this is not going to use all of a Costco sized olive tapenade, but you can also freeze it in smaller portions to use as needed.
This was one of my favorites and I hope you enjoy it too!