RASPBERRY QUINOA STIR FRY

April 2, 2012

Quinoa. Everyone’s talking about it. (And I mean like, everyyyyyone.) If you feel lame because you don’t know what it is, fear not! I didn’t either.

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 quite versatile. (It can be used in desserts too!)

Raspberry Quinoa Stir Fry from Rachel Schultz

RASPBERRY QUINOA STIR FRY
Serves 2

2 boneless, skinless chicken breasts
1/2 cup raspberries
1/2 red onion, sliced
1/4 cup pomegranate vinaigrette
1 cup  spinach
1 cup quinoa
1/4 cup gorgonzola, crumbled
1 teaspoon garlic powder
Salt & pepper

Bring 1 cup quinoa and 2 cups water to a boil in a saucepan over medium-high heat. Reduce heat to simmer and cover for 20 minutes. Season chicken breasts with garlic powder and salt & pepper. Cook in a skillet over medium heat, until no pink remains.

Raspberry Quinoa Stir Fry from Rachel Schultz

Remove chicken from pan and slice. Return chicken with red onion to pan over medium heat and cook until onion becomes tender.

Raspberry Quinoa Stir Fry from Rachel Schultz

Add pomegranate vinaigrette and spinach to pan.

Raspberry Quinoa Stir Fry from Rachel Schultz

Stir until spinach is wilted. Remove from heat. Serve stir fry over prepared quinoa. Top with raspberries and gorgonzola.

Raspberry Quinoa Stir Fry from Rachel Schultz Raspberry Quinoa Stir Fry from Rachel Schultz

4.0 from 1 reviews
RASPBERRY QUINOA STIR FRY
 
Author:
Serves: 2
Ingredients
  • 2 boneless, skinless chicken breasts
  • ½ cup raspberries
  • ½ red onion, sliced
  • ¼ cup pomegranate vinaigrette
  • 1 cup spinach
  • 1 cup quinoa
  • ¼ cup gorgonzola, crumbled
  • 1 teaspoon garlic powder
  • Salt & pepper
Instructions
  1. Bring 1 cup quinoa and 2 cups water to a boil in a saucepan over medium-high heat. Reduce heat to simmer and cover for 20 minutes.
  2. Season chicken breasts with garlic powder and salt & pepper. Cook in a skillet over medium heat, until no pink remains. Remove chicken from pan and slice.
  3. Return chicken with red onion to pan over medium heat and cook until onion becomes tender.
  4. Add pomegranate vinaigrette and spinach to pan. Stir until spinach is wilted. Remove from heat.
  5. Serve stir fry over prepared quinoa. Top with raspberries and gorgonzola.

Adapted from Iowa Girl Eats

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Comments

  • Love the addition of raspberries! I’m going to make this one for sure :)

  • Rachel (Showman) Clark

    Rach! I pinned this awhile ago and we finally made it tonight. Yummy! Had to substitute the Gorgonzola for Feta & Pom dressing for Raspberry but still tasted great! Thanks for sharing your brilliance, hope you and Dave are doing well.

    • Rachel Schultz

      Hey girl! Thanks so much :)

  • Lynn

    This was good. Different good. Thanks for the recipe!

    • Rachel Schultz

      You’re welcome!

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