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10- 17 Creamy Quinoa

This is one of those recipes that I just kinda threw together so its very flexible. Almost everything is an estimate amount... but that makes it perfect to fit whatever you have in the refrigerator.

Prepare by bringing to a boil, then simmer for 15 min:
1 c quinoa
2 c vegetable or chicken broth

Meanwhile, sauté:
1/2 colored bell pepper, chopped
1/4 red onion, chopped
When softened, add:
1 zucchini, cubed
1 handful of asparagus, end trimmed and then cubed
1-2 cloves garlic, minced
Allow to soften over medium hi heat.
When nearly cooked, add
1/2 - 1 c cooked chicken, cubed
1/2 - 1 t each herbs-parsley, oregano, thyme, rosemary (or similar herbs)
salt to taste
Mix in
a splash of cream and/or
a spoon or two of Marscapone cheese
Then combine with cooked quinoa and serve.

Add and substitute whatever vegetables you have on hand.
Just cook the harder ones at the first and the softer, later. Can't really go wrong.
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Comments

  1. MckennaNovember 4, 2010 at 4:25 PM

    I substituted:
    rice for quinoa,
    yellow squash and peas for asparagus,
    garlic powder instead of garlic cloves
    and left out the bell peppers.
    It turned out great! I think you can add whatever you have lying around, the vegetables and chicken were all frozen and they tasted fine.

    ReplyDelete

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