How many of you enjoy eating Quinoa? Have you ever tried it? It is usually considered a grain but it is actually a relative of leafy green vegetables like spinach and Swiss chard. It is an ancient grain once considered the “gold of the Incas”! It is high in protein and it’s protein is considered a complete protein, meaning it contains all nine essential amino acids. It is a good choice for vegetarians concerned about adequate protein intake. It is also a good source of manganese, magnesium, iron, copper and phosphorus. Besides all it’s healthy properties is tastes good. It has a somewhat nutty flavor when cooked. Quinoa should be stored in an airtight container. The best location for storing quinoa is in a cool, dark, dry cabinet. It will stay fresh for one year or longer if properly stored, especially if it is stored away from sunlight and heat.
One of my favorite recipes is a Quinoa Pilaf, which I serve with a Sweet Chili-Glazed Chicken! Here are the recipes for you to enjoy.
Sweet Chili-Glazed Chicken with Quinoa Pilaf
¼ cup sweet chili sauce
2 tsp grated lime zest
1 tsp lime juice
2 tsp canola oil
2 scallions, thinly sliced
1 clove garlic
½ tsp ground cumin
2 cups chicken broth
1 cup quinoa, rinsed
2 Tbsp dried currants
1 pound chicken, cut into ¼ pound pieces
Combine the chili sauce, lime zest and lime juice in a small bowl, this will be the glaze for the chicken. To make the pilaf, heat the oil in a medium saucepan over med-high heat. Add the scallions, garlic and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Add stock, quinoa and currants; bring to a boil. Reduce heat and simmer, covered, until quinoa is tender and liquid is absorbed, about 20 minutes. Remove from heat and keep warm.
Meanwhile spray a large nonstick skillet with a nonstick spray and set over med-high heat. Add chicken and cook turning frequently and basting with glaze until chicken is cooked through. Serve with pilaf. This recipe is adapted from a Weight Watchers recipe and is delicious!
Nancy on the Home Front 