Ingredients
-
1/2
-
8
-
1
-
1
-
1
-
1
-
2
-
1
-
-
-
-
-
-
-
Directions
Quinoa With Spinach, Tomato and Chicken, A healthy alternative for the gluten-allergic, the lazy college-student It’s so simple, you just cannot go wrong with it Regarding the quinoa: If you plan on making a lot of these salads, it’s advisable to cook the quinoa in a big batch and store it in the fridge It saves a lot of time because before cooking you have to rinse it extremely well to get rid of the bitter coating , Just 2 TABLESPOONS of chicken for the whole bowl? Just wondering if this is a misprint? Looks good, but I was thinking it would be hard to measure chicken by tablespoons and thought perhaps there was supposed to be at least a 1/4 to 1/2 cup of chicken?, Very good I had to quadruple the recipe, and it made just the right amount for 4 servings- although used more chicken I was surprised that it didn’t need much seasoning at all- just a bit of salt and pepper I also toasted my quinoa for 15 minutes before cooking it to bring out that nice nutty flavor, which really made this dish shine
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Steps
|
1
Done
|
Heat the Oil in Pan, and Saute Garlic For About 2 Minutes on Medium Heat. |
|
2
Done
|
Add the Quinoa and Cook It Up (2 Minutes). Then Add the Tomatoes, Spinach Leaves and Scallion. Keep Stirring Until the Spinach Leaves Are Slightly Wilted. |
|
3
Done
|
Turn of the Heat Immediately, and Season Lightly With Pepper, a Pinch of Salt and Dried Basil. Be Careful With the Salt, Because of the Feta! |
|
4
Done
|
Serve With the Chicken and Feta. Enjoy Your Meal :). |
