Sweet & Savory Quinoa

by Mara @ What's For Dinner? on February 1, 2013

in chicken/turkey, friends, simple recipe

Food memory time:

When I was about 13 (so, about 1993) my mom made this grain, quinoa, to go with dinner one time that looked a little… weird. It certainly wasn’t rice, nor was it cous cous or millet… it was sort of round, it had this funny “tail” thing, and it had a much different flavor than any other grain I’d had before. I don’t remember how we pronounced the name of it though. Kwin-oh-wah I think.

Fast forward to 2006 and I joined Weight Watchers again. All whole grains were on this new “Core” plan I was following and I rediscovered quinoa, which by the way, is pronounced “keen-wah” and is taken from the Quetchua (Peruvian native tribe) word for the grain. I’ve been eating the stuff ever since. I guess I’m what could be called a quinoa hipster… I ate the stuff “before it was cool.” Anyway, this recipe came from those 2006 recipe days, when my good friend Jenny sent me her favorite way to make it. I forgot how excellent this recipe was. It makes a ton, which is great for lunches and quick dinners since it’s delicious both hot and cold.

quinoa salad

I picked a perfect evening to break out this old favorite recipe because my friend, new neighbor, and fellow blogger Lauren joined me for dinner! She walked in with a bottle of red wine and container of sea salt caramel gelato… does anyone even need anything more?

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We had so much fun just hanging out, and she loved the quinoa! Guess you might want that recipe then, huh?

Sweet & Savory Quinoa

by What’s For Dinner?

Prep Time: 20 minutes

Cook Time: 20 minutes

Keywords: simmer quinoa

Ingredients (Serves 6-8)

  • 2 cups dry quinoa, rinsed thoroughly
  • 4 cups chicken broth
  • 2 chicken breasts, diced (optional)
  • 1 pint baby portabella mushrooms, sliced
  • 1 large shallot, diced
  • 2 cups broccoli, chopped
  • 1 jar roasted red peppers, drained and diced
  • 1 teaspoon garlic powder
  • 2 teaspoons oregano
  • 1/2 cup dried cranberries
  • 6 ounces crumbled feta or goat cheese
  • 1 Tablespoon olive oil
  • Juice of 2 lemons

Instructions

Cook the quinoa in the chicken broth. I use a rice cooker, but stove-top works fine, just bring the quinoa and broth to a slow simmer and cook until tender, about 20 minutes.

Meanwhile, heat the olive oil in a large frying pan.

Add the shallot and cook until translucent, about 5 minutes.

Add the mushrooms and cook until they just start to release liquid.

Add the broccoli, chicken, garlic powder, and oregano, stir and cover until cooked, about 8 minutes.

Add the chopped roasted red peppers, and remove the mixture from the heat.

Transfer the quinoa to a large bowl.

Add the chicken/broccoli mixture to the quinoa, add the cranberries and goat cheese, and finish off with the juice of 2 lemons.

Enjoy hot or cold.

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 The sweet/tart flavor of the cranberries, the creaminess of the goat cheese, and the savory flavors of the vegetables and herbs made for a delicious and satisfying meal. We of course finished the meal off with a scoop of the gelato topped with chocolate chips…the sub-zero temperatures outside made a trip for fro-yo just totally unrealistic. I’m truly enjoying having a great bloggie friend so close!!

Don’t forget to vote for my cupcake EVERY DAY!!!

xoxo
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This recipe blog post has been Digiproved © 2013

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{ 3 comments… read them below or add one }

Lauren February 1, 2013 at 3:41 PM

Yep, my stamp of sincere approval on this one. I enjoyed it again today for lunch…so so good! Thanks again for having me over last night. Next sushi date is on me! xoxo
Lauren´s last blog post ..Friday Confessions

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Liz @ Tip Top Shape February 1, 2013 at 6:49 PM

This looks delicious!

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Marianne February 6, 2013 at 12:48 AM

I love the combination of flavours you have going on there. I made a sweet & sour quinoa salad last week that used raisins and feta, and it was delish. Great minds think alike. I just need to make it again so I can post about it :)
Marianne´s last blog post ..Insight Into Internship – Part 7

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