One skillet meals are simple and simply delicious. They cook up in one pan but taste like they were cooked up by chefs with nothing better to do than to make you smile...
Have you ever had quinoa in a skillet dish? Well, first of all... what is that? Quinoa comes to us from the Andes Mountains of South America, we would like to welcome quinoa to our healthy diets! Quinoa (keen-wah) is one of those pseudo-cereals that we let pretend to be a cereal grain because its nutritional makeup is so similar.
Quinoa actually belongs to the same family as the sugar beet and spinach! This is referred to as the goosefoot family. Botanically, they’re very similar. So quinoa isn’t really a grain at all. It’s actually a seed.
For this dish you will need: chicken breasts (boneless/skinless) per guest. Quinoa, white onion, red pepper, minced garlic, chardonnay wine, chicken stock, kalamata olives, fresh young spinach, fresh thyme, oregano, salt, black pepper, paprika and either olive oil or coconut oil.
Start
by sauteing one whole chopped onion, one red pepper and minced garlic
in olive oil or coconut oil. Once browned, add the chicken cut into
strips and continue sauteing. Next add as many olives as you like, and
seasonings (using as much as you like or following dietary needs) Then
add 1/2 cup of wine, along with 1 and 1/2 cup of chicken stock. Dump in 1
cup of quinoa and stir. Let this simmer until the quinoa has nearly
absorbed all liquid. Before serving, chop as much young spinach as you
like and mix in.
Serve with steamed sweat peas and or artichoke hearts on the side. Someone in our house likes this dish with hot sauce... why not?
~ Tutti a Tavoli
