I finally got my hands on quinoa! It only took a year and a move across the country to do it but I am excited to announce that I am in love! I love the way it looks, I love how it holds it's shape and doesn't get mushy and most of all I love how it can adapt to pretty much any recipe. The Mr. is going to have to watch out, quinoa has rapidly stolen a place in my heart. ❤
I cannot express how happy I was when I found quinoa at the commissary. The strange thing though is that when I brought it home, it sat in the cabinet for a few months. I couldn't figure out what to make with it until one day Sabrina over at Sabby in Suburbia posted this recipe and then I just knew. Which was a little strange to me because I don't really like balsamic vinegar. Everyone keeps saying that it is so sweet and they pour it on their fruit which sounds gross to me because when I taste the vinegar it is very sour and tart. I have tried different brands but always have the same result, I am just not a fan, so needless to say I was shocked to find myself drooling over this recipe. The second I bit into this dish I started shoveling in as much food as fast as I could, I don't think that a meteor crashing into my front yard would have broken my speed.
My first impression of quinoa is that I love the way it looks. Don't ask why I thought this, I tend to think strange things sometimes, so in fact this statement is nothing knew to those who know me. I loved how it didn't really have a very distinctive flavor and didn't get soggy as I reheated the leftovers for the remaining days until there was no more left. The red peppers added a touch of sweetness that helped balance out the balsamic. Everything just tied together so beautifully that this was definitely one of those dishes where even though you were full, you still wanted more.
- 2 boneless, skinless chicken breasts, cubed
- 1/3 cup canola oil
- 3/4 cup balsamic vinegar
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon garlic powder
- 1 cup uncooked quinoa
- 1 can (about 2 cups) chicken broth
- 1 Tablespoon canola or olive oil
- 1 red bell pepper
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 bag frozen broccoli florets, cooked for half the recommended cooking time in the microwave
- In a small bowl, prepare marinade by mixing oil, vinegar, Worcestershire sauce, garlic powder, salt and pepper. Marinate chicken for 1-2 hours in the refrigerator in a medium bowl or zipper bag.
- In a small saucepan, mix quinoa and chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes or until most of the broth has been soaked up by quinoa. Set aside.
- Pour chicken, including the marinade, into a large skillet. Cook over medium high heat until cooked through, about 5 minutes. Remove chicken and all of the liquid in the pan to a bowl and keep warm, Do not drain the the liquid!
- Sauté onion, garlic and pepper in 1 Tablespoon of oil in the skillet for 5 minutes, then add partially cooked broccoli. Continue stir frying for 5 minutes or until vegetables are tender. Stir in chicken with reserved juices and quinoa and serve. If you feel that the mixture is a bit dry, try adding a few tablespoons of balsamic vinegar to the pan.
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A Southern Fairytale