how to make chicken quinoa (Malayalam) - proper for breakfast, lunch and dinner
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Ingredients
- ●2 cups cooked quinoa
- ●2 cups cooked shredded chicken
- ●1 cup BBQ sauce
- ●1 cup corn kernels (canned or frozen)
- ●1 cup black beans (canned, rinsed and drained)
- ●1 avocado, diced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup chopped fresh cilantro
- ●1 lime, juiced
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1In a large bowl, combine the cooked quinoa, shredded chicken, and BBQ sauce. Mix well until the chicken is evenly coated.
- 2In another bowl, combine the corn, black beans, diced avocado, cherry tomatoes, cilantro, lime juice, salt, and black pepper. Toss gently to combine.
- 3To assemble the bowls, divide the quinoa and chicken mixture among serving bowls.
- 4Top each bowl with the corn and black bean mixture.
- 5Garnish with additional cilantro if desired.
- 6Serve immediately and enjoy your BBQ Chicken Quinoa Bowls.
Equipment
large bowlserving bowlsmixing spoon
Chicken and quinoa have become a staple in American health-conscious cooking, celebrated for their nutritional benefits. Quinoa, a complete protein and gluten-free grain, pairs perfectly with chicken, making it a popular choice for meal prep and weeknight dinners. This dish is versatile, allowing for various vegetables and spices, reflecting the modern trend of customizable, healthy meals.
Ingredients
- ●chicken breast
- ●quinoa
- ●chicken broth
- ●olive oil
- ●garlic
- ●onion
- ●bell pepper
- ●spinach
- ●black beans
- ●corn
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●lime juice
Instructions
- 1Rinse quinoa under cold water until water runs clear.
- 2Combine quinoa and chicken broth in a pot and bring to a boil.
- 3Reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed.
- 4While quinoa cooks, heat olive oil in a skillet over medium heat.
- 5Add diced onion and garlic, sauté until translucent, about 3-4 minutes.
- 6Add diced bell pepper and cook until softened, about 5 minutes.
- 7Stir in spinach, black beans, and corn, cooking until spinach wilts.
- 8Season with cumin, paprika, salt, and black pepper to taste.
- 9Grill or pan-cook chicken breast until cooked through, about 6-7 minutes per side.
- 10Let chicken rest for a few minutes, then slice into strips.
- 11Fluff quinoa with a fork and mix in sautéed vegetables.
- 12Serve quinoa topped with sliced chicken and a drizzle of lime juice.
Ingredient Alternatives
chicken breast
Healthier: tofu
Cheaper: chicken thighs
Tofu is lower in calories and suitable for a plant-based option.
quinoa
Healthier: farro
Cheaper: rice
Rice is more affordable while still providing a filling base.
Techniques
sautéinggrillingboiling
Equipment
potskilletgrillmeasuring cupsknifecutting board
🌶️🌶️🌶️Lowmilksoy
Also Known As
Quinoa Chicken BowlChicken Quinoa Salad
Ingredients
- ●1 cup quinoa
- ●2 cups chicken broth
- ●1 cup cooked chicken, shredded
- ●1/2 cup basil pesto
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup grated Parmesan cheese
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 cup pine nuts, toasted
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer.
- 2In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 4In a large bowl, combine the cooked quinoa, shredded chicken, basil pesto, cherry tomatoes, salt, and pepper. Mix well to combine.
- 5Drizzle with olive oil and toss again to ensure everything is evenly coated.
- 6Taste and adjust seasoning if necessary.
- 7Serve warm, garnished with toasted pine nuts and grated Parmesan cheese.
Equipment
medium saucepanfine mesh strainerlarge bowlspatula
Ingredients
- ●1 cup quinoa
- ●4 cups chicken broth
- ●1 lb boneless, skinless chicken breasts
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 medium carrots, diced
- ●2 stalks celery, diced
- ●1 lemon, juiced and zested
- ●1 tsp dried thyme
- ●1 tsp dried oregano
- ●Salt and pepper to taste
- ●2 tbsp olive oil
- ●2 cups fresh spinach
Instructions
- 1Rinse the quinoa under cold water and set aside.
- 2In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 3Add minced garlic and sauté for another minute until fragrant.
- 4Pour in the chicken broth and bring to a boil.
- 5Add the rinsed quinoa, chicken breasts, thyme, oregano, salt, and pepper. Reduce heat to a simmer and cover the pot.
- 6Cook for about 20 minutes, or until the chicken is cooked through and quinoa is tender.
- 7Remove the chicken breasts from the pot and shred them using two forks.
- 8Return the shredded chicken to the pot and stir in the lemon juice, lemon zest, and fresh spinach.
- 9Simmer for an additional 5 minutes until the spinach is wilted.
- 10Taste and adjust seasoning if necessary before serving.
Equipment
large potmeasuring cupsmeasuring spoonscutting boardknife
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 lb cooked chicken breast, diced
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/2 red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool.
- 5In a large bowl, combine the cooked quinoa, diced chicken, cherry tomatoes, cucumber, red onion, and parsley.
- 6In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 7Pour the dressing over the salad and toss gently to combine all ingredients.
- 8Taste and adjust seasoning if necessary.
- 9Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
medium saucepanlarge bowlsmall bowlwhiskfork
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