before I get to the topic of today’s post— check out this picture that my friend Katye found on the Boston Marathon website:
too funny. what is even better is the fact that these guys probably did pretty well (check out the guy behind them- looks pretty in shape to me! hahah). I remember in the Philadelphia marathon there was this guy running in a leotard and tutu (wait a minute…I think I have a photo of him….yes…I DO!)
although this guy may look like a joke- he was pretty speedy!!! so I wouldnt be surprised if those solo cup guys did pretty decent in Boston
Last night I tried a recipe from Iowa Girl for roasted chicken and veggie quinoa. when I was making the dinner my roommate, Kaitlyn, asked me what quinoa was. I guess I never realized that the majority of people have never ever heard of it before…so here is a little run down for you:
Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.Quinoa is also a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus.
you can read more about quinoa and its health benefits at WHFoods (below is a picture of what quinoa looks like)…
Roasted Chicken & Vegetable Quinoa
6 boneless, skinless chicken tenders (or 2 large chicken breasts)
1 head broccoli, chopped
1 bunch asparagus, trimmed and chopped into thirds
salt & pepper
2 1/4 cups chicken broth, divided
1 cup quinoa, rinsed
1 Tablespoon + 1 teaspoon extra virgin olive oil, divided
2 garlic cloves, thinly sliced
2 handfuls spinach
chopped sundried tomatoes (optional)
1. Pre-heat oven to 400 degrees. Season chicken tenders, broccoli and asparagus with S&P, garlic powder, onion powder and sesame oil. Roast chicken on non-stick sprayed pan for 15 minutes, and the broccoli & asparagus on a non-stick sprayed pan for 10 minutes. Let chicken cool, shred with two forks and set aside.
2. Meanwhile, bring 2 cups chicken broth to a boil in a saucepan, add quinoa and simmer, covered, on low for 12-15 minutes, or until the liquid is absorbed. Let stand off the heat for 10 minutes, then fluff with a fork.
3. Heat 1 Tablespoon EVOO in a large skillet over medium heat. Add garlic slices and sauté until golden brown (do not burn!). Add spinach, season with S&P and allow to wilt.
4. Add chicken, vegetables, sundried tomatoes, 1/4 cup chicken broth and 1 teaspoon EVOO into the skillet with the garlic and spinach, and mix. Serve over quinoa and top with parmesan cheese.
ehh not the best photos but I do what I can haha…you cant really see the quinoa in there (although in the bottom photo you can sorta see it!)- but it is in there! This meal was really really good! and filling too. Cooking the quinoa in chicken broth really gave it a great flavor. This was also the first time I used Sesame oil… I like! Definitely give this one a try…
Have a good day!!!
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