What are you having for lunch?
Quinoa is surprisingly becoming my favorite go-to-grain, replacing both oatmeal and rice. “I wonder if anyone has come up with a quinoa cookie?” *she thinks to herself. With the invention of Pinterest, I’m sure I could probably find it their. With nice alliteration too… To prove my point, I just popped onto Pinterest, and alas, here it is! There’s even a “no-bake” cookie recipe! I digress, mostly because you clicked on the link to Greek Quinoa. So why am I talking about quinoa cookies? Because it’s becoming my favorite go-to-grain, remember. Stay with me! My point is that I keep reaching for the quinoa when contemplating a new recipe. And without further ado, Greek Quinoa:
1 1/4 cup quinoa
2 1/2 cup chicken stock
1 chicken breast cooked (with Greek seasoning)
1/2 cup kalamata olives, sliced
1/2 cup artichoke hearts, sliced Green onions (optional garnish)
Makes 5 Servings, 226 calories, 6.4g fat, 29.2g carbohydrates, 13.9g protein, 3.3g fiber
1. Cook quinoa according to directions on the box, substituting the chicken broth for water. Set aside.
2. Season the chicken breast with Greek seasoning. Cube and set aside.
4. Add sliced green onions to garnish.