1 teaspoon butter
1/2 cup uncooked quinoa
1 1/4 cup milk
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded Romano or Parmesan cheese
Preheat the oven to 350°F. Butter an 8×8-inch baking dish; set aside.
Put quinoa into a fine mesh strainer and rinse with cold running water until water runs clear; drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into the prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.
6 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Discard thyme.
In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon peel and salt.
In a large saucepan, mix the first six chicken ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted.
Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 tablespoons quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Transfer to a greased 13×9-in. baking dish; pour apple mixture over top.
Bake chicken and quinoa, at 350° for 20-25 minutes or until a thermometer inserted in chicken reads 170° and quinoa is heated through. Serve chicken with quinoa. Discard toothpicks before serving.Yield: 6 servings.
My friend and I love looking for good finds at Trader Joe’s. She is the master at coming up with great party snacks from there. Here are a couple of recent items I picked up lately. The first is their pesto and quinoa in a jar. I love putting this on chicken or salads. Quinoa is obviously a big thing these days and I enjoy coming up with new recipes that include it. But to pair it with pesto (one of my favs), I have enjoyed this product. The Kale sprouts have been a great new side item for me. I made them for a friend the other night and we both agreed they are a hit. I’m looking forward to digging up some more extra goodies at the Joe’s.
My best way to describe Morning Squeeze is bright, bold decor (lime green and surfer-blue colors), booths and barstools and a very large dog-friendly patio area. This location is in Scottsdale and owned by the same owner as another Valley favorite RA Sushi. Some of the breakfast items (with some fun names) include the Belfer Fit Bowl (a brown rice, quinoa and egg white bowl), Cool Beans Rancheros, Party Hardy Steak & Eggs, Creme Brûlée Pancakes, Power Protein Pancakes and several Antioxidant bowls. I came here with a friend on a quiet day and received pretty good service. I ordered the Cali Benne (Poached eggs with avocado slices, spinach, tomatoes, on an english muffin with hollandaise). The food was delicious and we had a nice time here.