Grilled Chicken w/ quinoa

This dinner was thrown together with what we had in the kitchen.  Which turned out FABULOUS!!

I just cut up the chicken and seasoned it with Lemon Pepper seasoning.
Cooked 1 cup of quinoa in 2 cups chicken broth.  Brought that to a boil, then reduced heat to medium-low for 20 minutes.
Steamed Peas

Mixed it all together and voila!

BBQ Chicken Quinoa Sald

Finally back to trying recipes!! :)  It's been fantastic!  I'm loving quinoa right now!  So easy and yummy with anything or in place of rice, for me.  Brad will mix his rice and quinoa. 

This has been one of our favorites so far.  I cooked the chicken in my pressure cooker though, which was 6 minutes on high.  I also just took frozen corn and cooked it on the skillet.  Instead of mixing our BBQ sauce with greek yogurt we just used bbq sauce.  We figured that was good enough. :)



Ingredients:
1 cup quinoa, rinsed very well
2 cups chicken broth
2 chicken breasts
salt & pepper
2 ears corn, shucked (or 1 cup corn kernels)
1/2 cup black beans, drained & rinsed
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup plain Greek yogurt
1/4 cup BBQ sauce (plus more for chicken)
Directions:

1. Rinse quinoa very well in a fine mesh sieve under cold running water. Combine with the chicken broth in a saucepan then bring to a boil. Place a lid on top, lower heat to medium-low, and cook until quinoa is tender, about 20 minutes.
2. Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 4-5 minutes a side, or until no longer pink in the center. (Alternatively you could poach the chicken, or use leftover or rotisserie chicken.) Add corn to the grill at the same time, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce to coat. Slice kernels off the cob.
3. Mix together Greek yogurt and BBQ sauce in a bowl. Evenly divide the cooked quinoa, shredded BBQ chicken, grilled corn, black beans, and shredded cheese between four plates. Drizzle with yogurt and BBQ sauce mixture, then garnish with chopped cilantro.

The Loaded Bowl

This meal had a lot of potential.  Sadly, I think I added too much lime zest (I did one lime) and that was too much for us!  I loved all the textures in the meal, I would just do a different dressing next time.  This also came from Kelsey! Thank you!

 

Combine:

3 cups of cooked quinoa**, cooled and fluffed

1 15 oz can of black beans (or 1 1/2 cups if you cook your own beans)

1 cup of loosely packed chopped cilantro

2 cups of halved cherry tomatoes

1 cup corn (frozen or fresh)

1 cup edamame 

Cucumber (this is optional so do however much you'd like, but we love the crisp this adds to the dish)

Salt & Pepper to taste

Add:

Zest of one lime

Juice of 3 or 4 limes (depending on your love for lime & the juiciness of the ones your using)

Toss.

If you have a big enough group that will eat this all at one meal, then go ahead and add:

2 Avocados, diced in big chunks.

If your making this for a small group and plan to have leftovers, just put avocado on each individual serving so the leftovers stay fresh for another meal. 

Dressing:

1/4 c. olive oil

1/4 c. white vinegar

2-3 cloves garlic minced

Salt & Pepper

Blend the dressing ingredients together. 

DO NOT pour the dressing all over the entire quinoa dish, it will hide the lime that you worked so hard to put in because the quinoa will just soak up the dressing as it did the lime. Instead, allow each individual to dress their own serving. 

How to serve: It's great stuffed in a pita or if your looking to cut the calories a little bit then ditch the pita and pile it on a thick bed of spinach. The tenderness of the spinach compliments everything very well. 

**How to cook quinoa:

1 cup of dry quinoa yields almost 4 cups cooked. I always like to cook a little extra to have in the fridge for the week to add a nutritional punch to other things. 

1 cup quinoa = 1 3/4 cup water. (Most recipes say to use double the amount of water for however much quinoa used, but I like to do less water than that to prevent the quinoa from becoming soggy. 

Place 1 cup of dry quinoa in a very fine mesh strainer. Rinse thoroughly under cold water to remove the bitter coat that can sometimes cover it. Transfer it to a medium saucepan (remember, it's going to nearly quadruple in size) and pour 1 3/4 cups of water over it. Add 1 tsp of olive oil on top. Bring to a boil then immediately cover it and bring to a simmer for 15 minutes to absorb the water. Fluff with a fork when finished, toss with a little salt & pepper and enjoy!