What I had:
- 1/4 cup olive oil
- 4 chicken drumsticks
- 3 large tomatoes, coarsely chopped
- 3 medium yellow onions, 2 chopped, 1 halved and thinly sliced
- 1/4 cup green olives chopped
- 1/4 cup olive juice
- 1 cup quinoa, rinsed and drained
- 1 cup chicken broth
- Salt and pepper to taste
What I did
- Blend the chopped onions, tomatoes, and olives in a food processor
- Heat olive oil on medium heat
- Season chicken with salt and pepper and cook in the oil over medium heat for about 10-15 minutes. Turn them regularly so they get evenly browned.
- Take chicken out and place on a plate lined with paper towels
- Put the sliced onion in the same pan and cook till soft
- Add the blended vegetable and cook for 5 minutes
- Add quinoa, olive juice, chicken broth, a cup of water and mix well
- Place chicken back in, cover and simmer for 15-20 minutes, checking regularly for doneness
- I ended up pulling the chicken meat off the bones so we could eat it with a spoon
What I had:
- 2 tablespoons olive oil, divided
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 1 head broccoli, cut into florets
- 1 zucchini, chopped
- 1 cup frozen corn
- 1 cup shredded carrots
- 3 cups cooked quinoa
- 3 tablespoons soy sauce
What I did:
- Cook the eggs in 1 tbsp olive oil, scramble them and put aside
- Cook the quinoa according to directions on package and put aside
- Heat remaining 1 tablespoon olive oil in a large skillet or wok over
medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
- Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 6-8 minutes.
- Add corn, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
- Add eggs and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
- Serve with Sriracha!
