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Quinoa Recipes
> Chicken, Quinoa and Corn Stew
2 1/2 cups of frozen corn kernels
3/4 cup of orzo
1 cup of quinoa
10 cups of water
4 tablespoons of nonfat vegetable Chicken broth
4 skinless boneless Chicken breasts
2 shallots, chopped fine
1 clove garlic, minced
1/2 teaspoon of canola oil
2 Bay Leaves
1/2 teaspoon of dried thyme
1/2 teaspoon of dried oregano
1/2 teaspoon of dried marjoram
*NOTE: I used 4 Tbsp nonfat vegetarian chicken broth that I get at
Whole Foods in the bulk bins. It has the best flavor of any I have
ever tasted. You could use a combination of liquid canned broth and
powdered broth to give the canned broth more flavor. **NOTE: I
sliced the chicken breast halves into 1/2" wide slices and then
diagonally cut the slices to a little larger then bite size (do it
how you prefer it)
Cook over med-high heat in nonstick skillet the prepared chicken
strips in the canola oil. Add the shallot and garlic and cook till
the chicken doesn't look pink. Be careful to not overcook the
chicken or it will become tough. It took about 8 - 10 minutes for me
to accomplish this part. Put the frozen corn kernels and orzo into
the soup pot. Rinse the quinoa very, very well in a strainer under
continuous running cool water. When the draining water runs clear
then drain the quinoa and add it to the pot. Add the vegetarian
chicken broth (or nonfat chicken broth), water, bay leaves and
seasonings to the pot. Bring to a boil and then lower to a moderate
simmer. Cook for 30 minutes. Season with salt and pepper if desired.
We thought this tasted wonderful. It was nice and thick and
wonderful for a winter meal. Yields: 8 Servings
Entered into MasterCook, created and tested for you by Reggie Dwork
NOTES : Cal 213.3, Fat 2.8g, Carb 32.7g, Fib 2.9g, Pro 16.3g, Sod
55mg, CFF 11.4%. Recipe by: Reggie Dwork Posted to Digest
eat-lf.v097.n021 by Reggie Dwork on Jan 19, 1998 |
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