Monday, August 10, 2009

Another take on Quinoa and Veggies

You're probably noticing that this is one of my favorite healthy and easy meals. It's quick to prepare, tastes great and there are usually plenty of leftovers to take to work for lunch.

What you Need:
  • Chicken strips (free range, vegetarian fed)
  • 1-2 cloves of fresh, minced garlic
  • EVOO
  • Quinoa (mix of organic white and heirloom red)
  • Squash
  • Carrots
  • Other veggies you may want - peppers, zucchini, eggplant, etc.
  • Local, hormone free mozzarella cheese
What you Do:
  • Start quinoa first because it takes longest - 1 part quinoa to 2 parts water.
  • Add cut up veggies to quinoa and water at start.
  • Dice the chicken into small chunks, and stir up with EVOO and minced garlic.
  • Brown in a small frying pan until cooked thoroughly.
  • Mix all together and grate the mozz over top immediately to melt.
I've eaten this meal a few times without the cheese, but the little bit of melted cheese really adds something extra to it to make it that much more filling and tasty. Yum!

1 comment: