Sep 26, 2008
I don't normally post recipes, but this past week I tried a new one that was truly exceptional. Plus, everyone has to get dinner on the table, even if they'd rather be crafting! This recipe has now become one of my hubbies favorites (honestly, I don't think his old standby of pasta will ever be dethroned!) and one of mine too! If you haven't ever cooked or eaten Quinoa (pronounced Keen-wah) don't be afraid. It is very easy to cook and tastes pretty much like any other grain (rice or couscous). It has more protein than other grains and is also gluten-free. So give it a try and let me know if you like it!
Garlic Chicken Stir-Fry with Quinoa, Peppers and Basil
(This recipe comes from the box of Trader Joe's Organic Quinoa)
1 cup Trader Joe's Organic Quinoa prepared with chicken stock according to package directions
2 cups Trader Joe's Chicken Broth
1 1/2 pounds Trader Joe's Boneless, Skinless Chicken Breast Tenders
4 tablespoons Trader Joe's Garlic Flavored Olive Oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
5 cloves of garlic, thinly sliced
20 leaves fresh sweet basil, julienne
Grated Parmesan cheese
Salt and pepper to taste
Cut chicken into one inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, peppers, and saute for one or two more minutes. Add garlic and saute until peppers become slightly limp, but still bright, about one to two minutes. Season with salt and pepper. Remove the pan from heat. Add basil and Quinoa. Toss until basil wilts and garnish with Parmesan cheese. Serves four.