Menu Plan Monday

Menu for February 13-19

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Weekly Dish: Quinoa Bowl

Well, well, well… what do you know… I figured out how to take my own pictures of recipes instead of posting others (though I always link back to them, anyway).

This picture was kind of out of necessity, though, because it wasn’t a recipe. My own creation. Husband loved it. 4 year old loved it. Even 1 year old who will eat ANYTHING on the ground but when you try to feed her from the table, she doesn’t want it… Even she loved it.

It is highly versatile so really, add whatever you want/have on hand! This is what I did for this recipe. You can always use more or less of the ingredients, as desired; I just used what I had in the house.

QUNIOA BOWL

3 C Quinoa
6 C Water
1 boneless-skinless chicken breast
2 red peppers
1 onion
1 head of broccoli
1 cup feta cheese
1/4 cup parmesan cheese
1/4 cup pine nuts
1/8 cup Apple Cider Vinegar
1/8 – 1/4 C Extra Virgin Olive Oil
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce

Rinse Quinoa to remove the bitter taste, then put it pot or dutch oven with double the amount of water or chicken/vegetable broth. Bring to boil, reduce to simmer until all the water is gone and quinoa is done.

Meanwhile, cook chicken breast in a Tablespoon or two of Olive Oil. Season with salt and pepper. Cook over Medium High in skillet on each side until browned. 3-4 minutes on each side? Remove from pan, set aside to rest for 10 minutes. Then dice or shred.

Steam broccoli head and chop into small pieces.

Dice red pepper and onion. Add to skillet you cooked chicken in with a little bit more olive oil, another Tablespoon. Cook over medium high until caramelized and tender.

Toast pine nuts in a dry skillet over medium heat, just until lightly browned.

Add feta cheese crumbles and all above ingredients.

Pour ACV, Olive Oil, Soy Sauce, Worchestershire, season with salt and pepper. Taste and adjust seasonings.

Serve!