Quinoa. Everyone’s talking about it. It’s a grain-like seed, but its makeup is really more like a beet or spinach. Even better, unlike rice or wheat, it is a complete protein with a balanced set of amino acids. It is pronounced qui-on-no-ah“keen-waa.” I struggled at first with that part. Basically, all you need to know is it’s very good for you and tasty.
Raspberry & Quinoa Chicken Stir Fry
Serves 2
2 boneless, skinless chicken breasts
1/2 cup raspberries
1/2 red onion, sliced
1/4 cup raspberry or pomegranate vinaigrette
3 ounces fresh baby spinach
Olive oil
1/2 cup quinoa
1 ounce gorgonzola or feta cheese
Combine quinoa and 1 cup water in a saucepan and bring to a high boil. Simmer until quinoa is soft and no water remains, about 12 minutes. This is what quinoa looks like cooked.
Meanwhile, slice chicken breast into strips and add to skillet with red onion and olive oil on high heat. Stir fry until chicken is fully cooked. Once chicken is fully cooked, add raspberries and vinaigrette dressing.
Add spinach to stir fry and continually mix until spinach is wilted. This will take about 1 minute.
Fluff quinoa and serve with stir fry. Top with gorgonzola or feta cheese.
- 2 boneless, skinless chicken breasts
- ½ cup raspberries
- ½ red onion, sliced
- ¼ cup raspberry vinaigrette
- 3 ounces fresh baby spinach
- Olive oil
- ½ cup quinoa
- 1 ounce gorgonzola or feta cheese
- Combine quinoa and 1 cup water in a saucepan and bring to a high boil. Simmer until quinoa is soft and no water remains, about 12 minutes.
- Meanwhile, slice chicken breast into strips and add to skillet with red onion and olive oil on high heat. Stir fry until chicken is fully cooked.
- Once chicken is fully cooked, add raspberries and vinaigrette dressing. Add spinach to stir fry and continually mix until spinach is wilted. This will take about 1 minute.
- Fluff quinoa and serve with stir fry. Top with gorgonzola or feta cheese.
Modified from Iowa Girl Eats.
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