Archive for September, 2011

Chicken and Quinoa with Figs

September 29th, 2011
Chicken and Quinoa with Figs Spinach and Mint dish Jennifer r620x349 300x168 Chicken and Quinoa with Figs

Picture via Sign on San Diego

Quinoa is getting more and more popular. Jennifer Daskevich’s tasty quinoa recipe is in the final to win the Foster Farm’s chicken cooking contest.

No wonder because this recipe is cool, healthy and has a Middle Eastern flavor.

Recipe from Sign On San Diego:

Chicken and Quinoa With Figs, Spinach and Mint

 Serves 4

  •  6 Foster Farms chicken thighs, boneless and skinless, cut into bite-sized chunks
  • 6 sprigs fresh thyme, divided
  • 7 tablespoons extra-virgin olive oil, divided use
  • 1 large lemon, zested and juiced
  • 6 cloves California garlic, divided use
  • ¼ cup chopped fresh mint leaves, divided use
  • ½ teaspoon freshly ground black pepper
  • 3 teaspoons salt, divided use
  • 1 cup quinoa
  • 2 large shallots, minced
  • ½ cup dried California mission figs, halved
  • 2 cups filtered water, divided use
  • 3 cups California spinach, chopped

Put chicken chunks in a large plastic bag with zipper-lock top Remove leaves from three sprigs of thyme and mince. In small bowl, whisk together 5 tablespoons olive oil, juice and zest from lemon, two minced garlic cloves, the minced thyme, 1 tablespoon of the chopped mint, black pepper and 1 teaspoon salt. Pour mixture over chicken, turning to coat well. Set aside and allow to marinate for 30 minutes or up to one hour.

Rinse quinoa well and drain thoroughly. In medium saucepan over medium heat, toast quinoa for two minutes. Add 1 teaspoon salt and 1¾ cups water to quinoa; bring to a boil. Reduce heat to medium-low, cover and simmer until all liquid is absorbed, about 12 to 15 minutes. Remove quinoa from heat and set aside to cool for 5 minutes.

While quinoa is cooking, warm remaining 2 tablespoons olive oil over medium high heat in large skillet. Add minced shallot and remaining salt; sauté until softened, about 5 minutes. Add remaining garlic and stir for additional minute. Add figs, remaining one-fourth cup of water and the remaining three sprigs of thyme. Cook until liquid is absorbed, about 3 minutes. Remove chicken from marinade and add to fig mixture. Continue to cook over medium heat until chicken is cooked through, about 7 minutes. Remove sprigs of thyme.

Fluff quinoa with fork and transfer to skillet. Stir well to combine. Add spinach and remaining mint, stirring gently to incorporate all ingredients.

Thank you for this great recipe Jennifer and good luck with the cooking contest!!

Stuffed chicken breast with quinoa

September 15th, 2011

5512289723 aa95e7f242 Stuffed chicken breast with quinoa
Another delicious quinoa recipe which healthy and filling too.  It’s really simple and you would be able to eat this almost every day. It’s one of my favourite quinoa recipes too.

First you need to preheat oven to 350 degrees

You will need the following ingredients:

  • 4 chicken breast (boneless and skinless)
  • 2 cups of fresh chopped spinach
  • ½-1 cup of fresh or dried cranberries or craisins
  • 8 oz of ricotta cheese
  • 1 cup of quinoa
  • 1 cup of chicken broth
  • 1 cup water
  • 2 garlic cloves, crushed


  1. Combine ricotta, spinach and cranberries in bowl and then cut a small slit in each chicken breast.
  2. Stuff ¼ of the ricotta mixture into each breast.
  3. Then combine quinoa, garlic, water, and broth in 9×13 baking dish.
  4. When everything is ready place chicken on top of quinoa mix and bake in oven until chicken is done. It takes about 45 minutes – 60 minutes.
Another great quinoa recipes for your quinoa diet

Summer vegetable stir fry with quinoa

September 2nd, 2011

quinoa stir fry 300x199 Summer vegetable stir fry with quinoa

It’s almost the end of August and the weather is nice hot – sometimes too hot for me J. You don’t really want to cook something that is very heavy that’s why good to make vegetable stir fry with quinoa.

It’s another very easy recipe that you can prepare in no time. You’ll only need fresh vegetables.

Let’s see the ingredients first:

1 eggplant, chopped
1 cup quinoa
2 tbsp olive oil
3 tbsp balsamic vinegar
2 large carrots, diced
1 zucchini,chopped
1 summer squash, chopped
4 cubanelle peppers, seeded and chopped
1 red onion, diced
2 cloves garlic, minced
4 tbsp basil, chopped
2 tbsp mint, chopped
2 tbsp pine nuts, toasted
4 oz feta cheese, crumbled

And the cooking method of course: (Serves 4 people)
1. Optional – toss chopped eggplant with 1 tsp salt in a medium bowl.  Let stand 30 minutes.  Rinse and drain eggplant.  Pat it dry.  This will make the eggplant taste less bitter but is not necessary.

2. Cook quinoa in salted water, according to package directions.

3. While quinoa is cooking, whisk 1 tbsp olive oil and vinegar in a small bowl.  Heat 1 tbsp olive oil in a large nonstick wok or skillet over medium-high heat.  Add eggplant and carrots. Stir fry 3 minutes.  Add zucchini, summer squash, peppers, onion and garlic.  Stir fry until veggies are crisp-tender, about 2 minutes.  Add quinoa and oil/vinegar mixture.  Stir fry 1 minute.  Add basil and mint.  Remove from heat.  Stir in pine nuts and feta cheese.  Season with salt and pepper to taste.