Quinoa Crusted Herb Chicken

IMG_7149_2We all know anything breaded can be detrimental to our waistline if consumed on a regular basis. Yet just because we know it is bad for us doesn’t lessen the craving.  So on our quest to find a healthy alternative, we created this little gem of an idea: quinoa crusted chicken.  Not only do you get the nutrients of our most prized superfood, but you get a crunchy exterior that also pleasantly keeps your chicken moist.  Hooray!  Guilt-free and satisfying.  Now that is something we like!

Here is a look into the process…

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This is our recipe… 

INGREDIENTS

1 cup quinoa

3-4 chicken breasts

1/4 cup flour

1 egg

1/2 cup parsley, chopped

Salt

Pepper

DIRECTIONS

Place quinoa into pot of water (roughly 3 cups) and  let boil down until all water is evaporated and quinoa fluffs up, about 15 minutes. Chop parsley and combine with 1 cup flour. In separate bowl, beat one egg and set aside.

Once quinoa is cooked, about 15 minutes, mix together parsley-flour combination with cooled quinoa. In a glass baking dish, arrange the chicken breasts after they have been coated in the egg (dip front and back). Add dash of salt to chicken, if desired.   Sprinkle quinoa herb mixture over chicken breasts making sure to cover both top and bottom. Bake in oven at 375 degrees for 25 minutes or until chicken breasts are cooked through and quinoa is crispy.

Serve. Enjoy!

Arugula, Feta & Quinoa with Pine Nuts

IMG_6461What is Quinoa…is it even English? Let’s be honest, most things in our daily vocabulary don’t start with Q, but this noun is something you should be familiar with on a very personal basis.  Not only is this food an amalgam of mostly vowels, but also a complete protein that is high in calcium.  So not only are you benefiting from its nutritional value, anyone that may need to be gluten-free can indulge in this fibrous sprout.  It is fluffy, delicious and is so simple to make, it may be a go-to side for your dinner table menu.  Here we give you a recipe using our favorite pseudo-cereal with other tasty accompaniments. 

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INGREDIENTS

Two types of Quinoa (we used red & a black and white variation)

Arugula

Feta

Pine Nuts

Olive Oil

Balsamic Vinaigrette

Sea Salt

Lemon Zest

DIRECTIONS

Mix two types of quinoa together in a bowl and pour into boiling pot of water (roughly 3 cups).  Let boil down until all water is evaporated and quinoa fluffs up. In separate pan, toast pine nuts until golden. Set aside. Once quinoa is cooked, place in separate bowl, toss in arugula, feta and toasted pine nuts.  Combine olive oil, balsamic vinaigrette with sea salt and lemon zest and pour over salad.  Enjoy.