Thursday, January 14, 2010
This dish was even tastier than I thought. Quinoa (pronounced Keen-wa), is known as the "Mother Grain." it has been around for centuries and is so high in nutrients, protein, and fiber. This recipe was tasty and healthy. I served it one night as a main meal with vegetables and the next night as a side dish. It is even good cold!
Quinoa and Black Beans
1 T EVOO
1/2 sweet onion, chopped finely
3 cloves garlic, minced
3/4 C uncooked quinoa
1/4 C dry white wine
3/4 C Chicken stock (can sub vegetable stock)
1/4 tsp cayenne pepper
zest and juice of 1 lime
salt and pepper to taste
1 C frozen corn kernels, thawed
2 (15oz) cans of black beans, rinsed and drained
large handful chopped fresh cilantro
1 heaping tsp cream cheese
1 heaping tsp queso sauce
Heat EVOO over medium heat, stir in the onion and saute until translucent (about 5-7 min), add garlic, saute 1-2 minutes. Add wine and stir. Add quinoa, chicken stock, lime juice and zest, cayenne pepper, salt and pepper and bring to a boil. Cover, reduce heat to med low and simmer 15 minutes.
Stir corn and black beans into saucepan and simmer 5 minutes more. Mix in cilantro, cream cheese and queso and stir until well combined. Voila!
This recipe was inspired by a recipe in the Food Network Magazine, but I changed it to suit my tastes....it really came out great, the chicken was so moist from the yogurt and the coating was so crispy! KFC look out ( : I served this with roasted asparagus and leftover quinoa. Warning: I was just throwing this together so the measurements for most of the ingredients are approximate.
Cornflake Encrusted Oven "Fried" Chicken
3 large handfuls of Cornflakes (about 2 and1/2 C), crushed slightly
2 C plain bagel chips, processed in food processor
cayenne pepper to taste (I did a few shakes)
3 tsp EVOO (approx, I just drizzled it on until it looked right)
sea salt and fresh ground pepper to taste
1 and 1/2 C plain low fat greek yogurt (2%)
1 tsp dijon mustard
4 skinless, boneless chicken breasts
Preheat oven to 400 degrees
Mix bagel chip crumbs and slightly crushed cornflakes (just crush them with your hands), cayenne, EVOO, salt and pepper in shallow dish. In another shallow dish, mix yogurt and dijon mustard and whisk together.
Coat chicken breasts with yogurt mixture and then coat with cornflake mixture (there should be a lot of cornflake mixture, pack it on), and transfer to 9 X 13 baking dish lined with nonstick foil. When done I put the remaining cornflake mixture over top of the chicken. Spray with cooking spray and Bake at 400 degrees F for 25 minutes.