|10 min||20 min||30 min||2|
|1 cup||Quinoa, uncooked|
|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.
is a complete protein and is high in antioxidants and a great source of dietary fibre!
is a great source of lean protein which aids in muscle growth and repair