This healthy quinoa recipe is an absolute must for food prep or simply impressive enough to take as your contribution to a luncheon. I love to have this on hand throughout the week as it is just as delicious consumed hot or cold! I hope you'll enjoy this recipe and as always - recipes are guides, let me know how you make it your own!
We're going to start this one by preparing 1 cup of tricolor organic quinoa according to the package directions. Once cooked, transfer into a large mixing bowl, toss with 1-2 Tbsp of Olive Oil and set aside.
1/2 Yellow Bell Pepper, 1 inch dice
1/2 Red Bell Pepper, 1 inch dice
1 Large Carrot, 1/2 inch dice
1 cup Broccoli, rough chopped
1/2 cup Brussel Spouts, sliced
1 cup of baby kale, packed, rough chopped
1 14oz can chick peas, Roasted (Under broiler for 5-10min sprinkled with cumin until lightly browned)
1 Tbsp Olive Oil
Dressing:
1 1/2 Fresh Squeezed Whole Lemons
2 Tbsp Olive Oil
1/2 tsp Cumin
Salt & Pepper
1lb Chicken Tenders
Marinade:
1/2 Fresh Squeezed Whole lemon
2 Tbsp Olive Oil
1 Tbsp Dijon Mustard
1 Tbsp Garlic Paste
1/2 tsp Cumin
1/4 tsp Curry
Salt & Pepper
To Prepare Marinade:
Combine Dijon, Garlic, Cumin, Curry and Lemon juice. Mix well. Gently emulsify the olive oil into the mixture, by drizzling the oil slowly while whisking intently. Add the chicken to the marinade. Allow to rest for at least 30 minutes. This can be made the night before.
Preheat oven to 425.
Place Peppers and Carrot on a sheet pan with half Tbsp of olive oil - Can substitute Olive oil spray. Cook for 15 mins, then add brussel sprouts, broccoli, and the other half of the olive oil. Cook place back in the oven and cook for an additional 15 to 20 minutes, until beginning to toast. You can toast your Chick Peas at the same time or ahead of time. Place Chicken on a small sheet pan and cook for 12 minutes, flipping half way through. Chicken will be done with juices run clear and temps between 160 and 165.
Once all items are out of the oven. Allow to cool. Dice Chicken into inch pieces. Add all oven ingredients to the Quinoa mixing bowl and gently toss. Squeeze fresh Lemons and add cumin. Salt & Pepper to taste.
Can be served warm or cold.