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Thursday, December 18, 2008

Roasted Vegetable Quinoa and Chicken

So I wanted to try Quinoa, and I've wanted to try it for a while, but I was told all the healthy benefits of eating it and decided it was time. I looked up a few different recipes online and figured out that roasting some vegetables and mixing it with the quinoa would be the best first try of the grain. (Technically it is not a grain and is from the spinach/swiss chard family.)


1 cup quinoa
2 cups water
1 tsp olive oil
salt and pepper to taste
1/2 onion
1/2 yellow pepper
1/2 orange pepper
6 or 7 small tomatoes, cut in half

First you need to rinse the quinoa, just by soaking it in water for a little. Bring the water to a boil in a small sauce pan, add the quinoa and leave it uncovered for 15 minutes or until all the water is absorbed. While the quinoa is cooking place the vegetables (skin side up) on a greased pan under the broiler. It will take 5-10 minutes until the vegetable start to brown, take them out and chop into about 1 inch pieces. Our tomatoes had to come out before the rest of the vegetables, but just watch them. Once the quinoa is cooked add the veggies, salt, pepper and olive oil. Stir until combined and plate.

We ate this with just some sauteed chicken breasts with salt, pepper, chyanne pepper and oregano.

Quinoa is good. The texture was very interesting a little crunchy but creamy too, there was not a lot of taste to the quinoa, but the roasted vegetables and the chicken defiantly made it a good meal. Would I make it again, yes. Would I find a recipe to incorporate more flavors, yes. With all the health benefits it's kind of hard to argue with eating just have to bump up the flavors of the other things you are pairing this with.

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