Chicken Strips with Quinoa Plus

Have you ever been uninspired and tired but had dinner to make?  That was me and we find it is too hard to get local gluten-free food to bring in so it is ME and the kitchen.  Hubby offered to play sous chef and I happily accepted.  Fortunately, there was little to do for this meal other than the chopping.  With help, it was a pleasure.

With the tomato crop in full bloom, it is fun adding tomatoes to many dishes.  This is another of those meal that was based on what was had in the house and those items worked well.  This is a filling but not overpowering meal.  It has a good balance and we like all the components.

It means, we don't always have to be inspired to make a good dish.

Chicken Strips with Quinoa Plus

Ingredients :

1 cup rinsed quinoa

2 cups vegetable broth

2 tablespoons olive oil

1 medium onion, chopped

2  boneless chicken cutlets, cut into chunks

2 tablespoons olive oil

1 zucchini, diced

1 tomato, diced

3 cups spinach

fresh basil leaves

1 tablespoon soy sauce

1 tablespoon honey

1/4 cup apricot jelly

Method:

Bring the quinoa and veggie 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 - about 15 minutes.

Heat 2 tablespoons of olive oil in a skillet; cook and stir the onion until onion is translucent, about 5 minutes. 

Stir in the chicken breast strips and cook until the chicken is almost cooked, 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. Add spinach for 2 additional minutes.

Mix together soy sauce, honey and apricot jelly and mix into vegetables and chicken.  Add basil and cook for another 5 minutes.

Eat and enjoy.

Linked to: See Ya at the Gumbo     Treasure Box Tuesday     Two Cup Tuesday          Tuesday’s Table