Recipe of the Week: Autumn Quinoa with Chicken
Monday, October 25, 2010
Quinoa (pronounced "KEEN-wa") is a delicious whole grain that is high in protein. It cooks very quickly, making it perfect for a weeknight meal. This simple recipe pairs quinoa with chicken, fall vegetables, and fresh herbs to create a satisfying, healthy meal.
1 lb peeled, cubed butternut squash
2 large portabella mushrooms
4-5 springs fresh thyme
2 skinless, boneless breasts of chicken
1/2 cup chopped walnuts, toasted in a dry pan over low heat until golden (optional)
1 cup dried quinoa (regular or red)
2 cups water
olive oil
salt/pepper
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Line a large, rimmed baking sheet with tin foil.
In a large bowl, toss the butternut squash with about 2 teaspoons of olive oil, salt, pepper, and the thyme leaves (discard the stems after sliding the leaves off). Transfer to a single layer on the baking sheet (occupying about half the sheet--you'll need room for the other ingredients).
Drizzle the portabella mushrooms with a little olive oil, and sprinkle with salt and pepper. Add to the baking sheet, cap-side down.
Lastly, season the chicken breasts with salt and pepper and also place on the baking sheet.
Roast veggies/chicken in the preheated oven for about 30 minutes, or until squash is fork tender and chicken is baked all the way through (no longer pink and juices run clear).
Meanwhile, in a medium saucepan, combine the quinoa, water and 1/2 teaspoon of salt. Bring to a boil, cover, and reduce heat and simmer for approximately 15 minutes, until liquid is absorbed and quinoa is tender. Transfer to a large bowl and fluff with a fork.
Dice both the cooked chicken and portabella mushrooms and add to the quinoa along with the butternut squash and toasted walnuts. Toss to combine.
Add parmesan cheese and toss again. If mixture seems too dry, add a tablespoon of olive oil as a dressing and toss again.
Serve hot or at room temperature.
Serves 4
Recipe by Tracy Holleran, food blogger and owner of The Secret Ingredient Cooking School in Fairfield, CT. You can find more of Tracy's recipes or learn about her cooking classes at www.TheSecretIngredientOnline.com.
1 lb peeled, cubed butternut squash
2 large portabella mushrooms
4-5 springs fresh thyme
2 skinless, boneless breasts of chicken
1/2 cup chopped walnuts, toasted in a dry pan over low heat until golden (optional)
1 cup dried quinoa (regular or red)
2 cups water
olive oil
salt/pepper
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Line a large, rimmed baking sheet with tin foil.
In a large bowl, toss the butternut squash with about 2 teaspoons of olive oil, salt, pepper, and the thyme leaves (discard the stems after sliding the leaves off). Transfer to a single layer on the baking sheet (occupying about half the sheet--you'll need room for the other ingredients).
Drizzle the portabella mushrooms with a little olive oil, and sprinkle with salt and pepper. Add to the baking sheet, cap-side down.
Lastly, season the chicken breasts with salt and pepper and also place on the baking sheet.
Roast veggies/chicken in the preheated oven for about 30 minutes, or until squash is fork tender and chicken is baked all the way through (no longer pink and juices run clear).
Meanwhile, in a medium saucepan, combine the quinoa, water and 1/2 teaspoon of salt. Bring to a boil, cover, and reduce heat and simmer for approximately 15 minutes, until liquid is absorbed and quinoa is tender. Transfer to a large bowl and fluff with a fork.
Dice both the cooked chicken and portabella mushrooms and add to the quinoa along with the butternut squash and toasted walnuts. Toss to combine.
Add parmesan cheese and toss again. If mixture seems too dry, add a tablespoon of olive oil as a dressing and toss again.
Serve hot or at room temperature.
Serves 4
Recipe by Tracy Holleran, food blogger and owner of The Secret Ingredient Cooking School in Fairfield, CT. You can find more of Tracy's recipes or learn about her cooking classes at www.TheSecretIngredientOnline.com.
