Best Garlic Chicken With Quinoa Recipes

GARLIC CHICKEN WITH QUINOA

Steps:

• Cook the quinoa in the chicken broth as you would prepare rice (stovetop, microwave, or rice cooker), mixing in the basil just before serving.
• Heat oil in a wok and stir fry the chicken till browned, about 5 minutes.
• Add vegetables; stir fry 2 minutes.
• Add garlic, salt, pepper; continue to stir fry till peppers are slightly limp.
• Top the quinoa with the stir fry mixture and serve hot.

CHICKEN WITH QUINOA AND VEGGIES

Steps:

• Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
• Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

CHICKEN QUINOA BOWLS WITH BALSAMIC DRESSING

Steps:

• Place vinegar in a small saucepan; bring to a boil. Cook until slightly thickened, 2-3 minutes. Transfer to a bowl; cool completely., In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Keep warm., Preheat broiler. Toss chicken with 2 teaspoons oil, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on 1 half of a 15x10x1-in. pan coated with cooking spray. Broil 4 in. from heat for 5 minutes. Meanwhile, toss asparagus with the remaining oil, salt and pepper., Remove pan from oven; turn chicken over. Add asparagus. Broil until a thermometer inserted in chicken reads 165° and asparagus is tender, 3-5 minutes. Let chicken stand 5 minutes before slicing., For dressing, stir yogurt and mustard into balsamic reduction. To serve, spoon quinoa into bowls; top with chicken, asparagus, avocado and tomatoes. Serve with dressing.

GARLIC QUINOA

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until just browned, about 5 minutes.
• Pour chicken broth into the saucepan; add quinoa and stir. Bring the mixture to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
• Remove saucepan from heat and rest mixture 5 minutes before fluffing with a fork.

QUINOA CHICKEN

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
• Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.