Wednesday, February 9, 2011

Chicken, Basil, & Bell Pepper Quinoa

So for those of you lucky enough to live by a Trader Joe's you can take a peek at the back of their Quinoa Box for this recipe that I have slightly modified... for the rest of you- here is a scrumptious meal, quick to make, and great for leftovers! Thanks Lisa for reminding me of this simple and scrumptious meal that takes only 15-20 minutes to prepare!

2 cups chicken broth
1 cup Quinoa
2 chicken breasts, washed and chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 cup sweet onion, chopped
3 cloves garlic, finely diced or minced
1/4 cup fresh basil, roughly chopped
1/4 cup parmesan
s & p to taste

Get your chicken broth boiling, then add your Quinoa and cook per instructions. In a large skillet, add a drizzle of grape seed oil, then your chopped chicken breasts- season those with your s & p. Once they are browned on one side, flip them and let them begin to brown on the other, in the mean time, add your onion and bell peppers and let them cook for 2 minutes. Add your garlic and give that a good stir and let it cook for another minute. Once your quinoa is done, add that to the pan, toss well, and at the last minute add your parmesan and your basil. Serve this as the main dish and enjoy!

** This is a gluten free meal!

NOTE: If you want to stretch this meal even farther or if you prefer more quinoa to the mix, add an extra cup of broth, and another half a cup of Quinoa when cooking. I think I will make it that way next time- it could definitely be stretched in that way for larger families or to get more leftovers out of it!

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