4 Adult Servings, 8 Toddler Servings
The inspiration for this recipe came from the March 2009 issue of Family Fun magazine. TwinToddlersMom altered it a little to suit our taste and match with the available ingredients
Ingredients
- 1 cup organic quinoa, rinsed well (we used Arrowhead Mills brand from Wholefoods Store)
- 6 boneless, skinless chicken thighs (~ 2 lb)
- 1 medium onion, finely chopped
- 3 cups organic chicken broth
- 1/2 cup sweet peas, cooked
- 2 cloves garlic, finely chopped
- 3 tbsp extra virgin olive oil
- 1/2 tsp oregano
- 1 tsp dry parsley
- 1 tbsp white wine vinegar
- 2 tbsp tomato paste
- Grated mozzarella or parmesan cheese, about 1/2 cup
- salt and pepper to taste
Method
Wash chicken thoroughly and marinade with salt, black pepper, oregano, garlic, parsley and 1 tbsp of olive oil for about 30 minutes. Saute onion in 2 tbsp of olive oil on medium heat until soft, about 5 minutes. Add vinegar and tomato paste, mix well and saute for another 2 minutes. Add marinated chicken to the mix and cook covered for 25 minutes or until chicken is no longer pink inside. Turn the chicken pieces occasionally to coat them with the sauce. Add chicken broth and stir in quinoa and stir, reduce the heat and cook uncovered for 15 minutes. Before serving, garnish with peas and cheese. Let it sit a while for excess liquid to be absorbed.
About Quinoa
Quinoa, which the Incans called the “mother of all grains”, is a rich source of carbohydrate with dietary fiber, protein, vitamins and minerals. Quinoa also seems to have a low glycmeic index. I have seen numbers ranging from 30 to 50. This makes it a low GI carbohydrate. Eating low GI carbs allows a slower release of insulin. In general, this is good for reducing the risk of diabetes and hear disease. Another interesting information – at one point, NASA was considering Quinoa for use in long-term human space flights because of its excellent nutritional value.
Quinoa photo source: Wikimedia Commons
©2009 Littlestomaks.com
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{ 5 comments… read them below or add one }
This looks SO good! We just discovered quinoa last summer, and it’s a grain worth knowing. I’ll give your recipe a try next week!
I LOVE quinoa, but have had a hard time finding different ways to cook with it. This recipe looks great, I’m definitely bookmarking it to try soon.
First, thank you for stopping by my blog during ICLW! I appreciate the time you spent checking it out! =)
Second, this is the first I’m hearing of this quinoa stuff. However, it seems like it tastes pretty good. I don’t have children yet, but I do have a new husband that eats horribly (and I can’t say that I eat a fantastic diet). I am trying to get us both onto a better dietary road, and I’m thinking that your chicken recipe may be a way to ease him in to something new. I, on the other hand, eat (or will try to eat) just about anything. I guess that’s partly my problem! lol!
Keep the little ones healthy and Happy ICLW!!! =)
One quick note: I am making this recipe tonight, and see oregano is an ingredient, but the recipe does not say when/where to add it.
April: Oregano goes in the marinade. Let me know how it goes!