I've had a box of red quinoa sitting in my pantry. I also bought a bag of heirloom red grains at the farmers' market a couple of weeks ago (the same time I bought the beautiful, black heirloom beluga lentils.) So this morning as I was thinking about what I would cook for dinner, I decided I was going to use quinoa.
I searched the 'net and came up with a recipe that spoke to me and then changed it to fit my family. This is what I came up with:
1 c. mixed red heirloom grains
1 c. red quinoa
4 c. water
mixture of basil, oregano, dried minced garlic, dried minced onion, salt & pepper
1 tsp. chicken base
drizzle of EVOO
3-4 leaves fresh lemon balm
2-3 leaves fresh basil
Combine all ingredients, bring to a boil then reduce heat to low until water is gone and grains are puffed. Once the grains are cooked, add in lemon balm and basil.
While the grains are cooking, take 3 medium sized chicken breasts and cut thin cutlets (about three from each). Place on 1/4 sheet pan and season with salt, pepper and oregano. Drizzle lemon juice and EVOO and place in 400 degree oven to roast.
For the veggies, I used two large carrots that I trimmed, washed and grated, about 1 c. of frozen spinach and 1 c. of frozen peas. I placed them all in a pot with just enough water to cover the bottom and brought them to a quick boil and shut off the heat.
When the chicken was done, I drained the veggies, cut the chicken into strips, added in the chicken drippings and mixed everything all together and served. While it wasn't anyone's favorite dish, there were no complaints and most of us had seconds. I think that if I make it again, I will likely add in dried cranberries or something else with some "tang". I think that sort of addition would make it a favorite in my book.
