Quick dinners and tasty dinners are often not the same things, but I've learned that having a few cans of chicken and tuna in the pantry can bring a quick dinner and a tasty dinner to the table together as a healthy dinner.
2 cups quinoa, rinsed well
4 cups chicken broth/stock
3 tbs vegetable oil
1 cup mixed onions, carrots and celery, chopped
1/2 cup diced green peppers
2 cloves garlic, diced
1/4 tsp dried oregano
1 large can chicken
Combine quinoa and broth in a 2-quart saucepan, bring to boil. Cover and reduce heat to a simmer for 15 to 18 minutes or until all stock is absorbed. Quinoa will appear slightly translucent.
While quinoa is cooking, saute together the remaining ingredients (except chicken)
When vegetables are done, add in canned chicken breast (chopped roughly into smaller pieces) and stir until thoroughly heated.
Stir chicken vegetable mix into hot quinoa and serve.
2 cups quinoa, rinsed well
4 cups chicken broth/stock
3 tbs vegetable oil
1 cup mixed onions, carrots and celery, chopped
1/2 cup diced green peppers
2 cloves garlic, diced
1/4 tsp dried oregano
1 large can chicken
Combine quinoa and broth in a 2-quart saucepan, bring to boil. Cover and reduce heat to a simmer for 15 to 18 minutes or until all stock is absorbed. Quinoa will appear slightly translucent.
While quinoa is cooking, saute together the remaining ingredients (except chicken)
When vegetables are done, add in canned chicken breast (chopped roughly into smaller pieces) and stir until thoroughly heated.
Stir chicken vegetable mix into hot quinoa and serve.
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