9 | 30 | 632 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
10 min | 20 min | 2 |
1 cup | Quinoa, uncooked |
2 cup | Water |
341 gm | Chicken breast, boneless, skinless (cut into bite size pieces) |
1 tbsp | Extra virgin olive oil |
1/2 cup | Hot sauce |
1 cup | Coleslaw mix |
1 cup | Broccoli, raw (slightly steamed) |
4 stalk(s) | Green onion, scallion, ramp (sliced) |
2 tbsp | Roquefort (blue) cheese (crumbled) |
1. In a medium saucepan, bring the quinoa to a boil in two cups of water. Cover, and simmer on low for 20 minutes.
2. Remove and fluff.
3. Meanwhile, brown chicken pieces in olive oil in a skillet on medium-high heat. Add hot sauce to coat.
4. Add quinoa, cabbage/slaw mix, broccoli, and green onions to skillet. Stir until heated through.
5. Top with green onions as a garnish and blue cheese crumbles.
6. Serve warm.
Quinoa
is a complete protein and is high in antioxidants and a great source of dietary fibre!
Chicken
is a great source of lean protein which aids in muscle growth and repair
Grain | 4.2 |
Meat | 1.9 |
Milk Alternative | 0.2 |
Vegetables | 2.0 |