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Quinoa and Chicken with Peppers, Onions and Basil
If you enjoy chicken and rice but are looking for a change of pace, then perhaps it is time that you tried a new spin on this classic comfort food recipe. The twist? In this case, it is replacing the rice with quinoa.
Quinoa is a grain-like seed native to South America that has been a staple for people in the Andean region for millennia, having been cultivated by the ancient Incas. Still a very important part of the diet in this part of the world, quinoa has slowly been making its way onto tables worldwide, making its way north to the US where it is steadily becoming more popular.
This variation on classic chicken and rice partners quinoa with tender, savory chicken, onions, garlic, bell peppers, basil and a surprising (but delicious) pinch of turmeric. It is a recipe, which is likely to become a regular in your home once you have tried it once, whether as an alternative to chicken and rice or as a great meal in its own right.
Quinoa with Chicken and Vegetables
Ingredients -
1 cup quinoa (about 2 cups cooked quinoa)
1 ½ lbs chicken, cooked and cubed (or sliced into thick strips, as you prefer)
1 red bell pepper, sliced into thin half-rings
1 yellow bell pepper, sliced into thin half-rings
1 medium red onion, sliced into thin half-rings
2-3 cloves garlic, minced (adjust to taste)
3 tbsp fresh basil, sliced into thin ribbons
A pinch of turmeric
Salt and black pepper, to taste
Olive or vegetable oil, for sautéing
Preparation:
If you have some leftover chicken in the refrigerator, this is an exceptionally quick and easy recipe to make. For the purposes of this recipe, we will assume that the chicken is already cooked, so let's begin with the quinoa. Quinoa cooks a lot like rice and is ready just as fast - just soak 1 cup of quinoa for 15 minutes before bringing to a boil in 2 cups of water, covering and reducing to a simmer for another 15 - 20 minutes (or until the liquid has been absorbed), allowing to rest for a few minutes and fluffing with a fork.
While your quinoa is cooking, you can slice your vegetables and basil and sauté for a few minutes until the peppers are tender and the onions are translucent. Add the chicken and turmeric once the vegetables are going and cook until heated through. Toss the chicken and vegetables with the quinoa, top the quinoa with the chicken and vegetables, or serve them side by side - there is no wrong way to enjoy this dish.
(Serves 4)
Photo Description:
A plate of quinoa with chicken, bell peppers, onions, garlic and basil. Served on its own as a main dish, as a side dish or as one of many choices at a potluck, this is a quinoa recipe, which is guaranteed to please. It is usually served hot, but make no mistake, this recipe is every bit as good when eaten cold the next day (or reheated if you like). Leftovers make a great lunch the next day - if there are any, which is not too likely when you have a meal as intriguing yet comforting as this one.
Quinoa's creamy yet vaguely crunchy texture make it an exceptionally satisfying partner to chicken and virtually any vegetable as well as something which even kids will love. Try making this quick and easy recipe for lunch or a weekday dinner and introduce them to a new favorite.
