Now that I have begun school again, I've been pretty busy and haven't been able to cook as much as usual. But don't worry, I'm making up for it by sharing this awesome dish: Chicken Quinoa with Asparagus and Roasted Red Peppers. My friend and classmate from Iowa, Dan Piguy (also a blog follower =)), started a sustainable farm called TDn'Guy Garden Oasis back in 2012. Since I love his passion for providing fresh and healthy produce for local schools, businesses, and families, I decided to start incorporating some of his seasonal vegetables into my recipes (I recently visited the Lincoln Park Farmers Market last Saturday and was inspired by the sustainable farmers there, too!) Dan's company is so awesome, they even send out weekly newsletters with information and recipe ideas for their CSA members. I'm excited to experiment with new types of fresh, seasonal vegetables and encourage everyone to buy local produce whenever possible!
One of the vegetables on his first list was asparagus, one of my favorites. Since I had purchased some asparagus last weekend and had a bag of quinoa waiting to be used, I decided to whip up this tasty meal. It's SO simple to make and you can brag to all your friends about how fancy you are that you used "quinoa"-they may even mistake you for a wealthy Lincoln Parker who only shops at Whole Foods =0. Enjoy!
Ingredients:
2 Chicken Breasts (Thawed)
1 Bunch Fresh Asparagus
1 Cup Dry White Quinoa
2 Cups Reduced Sodium Chicken Broth
1 Can Roasted Red Peppers (You could incorporate fresh, but these have more flavor)
1 Tbsp Minced Garlic
2-3 Tbsp Olive Oil
Salt & Pepper
Directions:
1. Pour dry quinoa into a stovetop pan and add chicken broth. Cook on medium-high heat until it starts to boil. Reduce the heat to a simmer and cover the pan until the quinoa absorbs the broth and becomes fluffy (this should take about 15 minutes).
(It may look weird at first but look... "It's so fluffy!!"-Despicable Me)
2. Chop up the asparagus into smaller pieces (make sure you break off the bad ends beforehand!) Chop up the red peppers as well. Set aside.
These look so pretty I almost don't want to cook them!
3. Season chicken with salt and pepper and add it to a saute pan with olive oil. Cook on med-high heat until both sides are golden brown.
4. Add oil to another saute pan and cook the asparagus and minced garlic until the asparagus becomes softer and limp. Next, add in the red peppers and the quinoa.
5. Mix around the quinoa and vegetables until everything is heated and the flavors are incorporated (1-2 minutes).
6. Pour the mixture on to a plate and top with your sauteed chicken. Delish!
Below is some information about TDn'Guy- check it out!
Happy Sustainable Eating! xo
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