Quinoa with Chicken and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
kale, raw, 3 cup (remove)Avocados, California (Haas), 1 fruit without skin and seeds (remove)Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)*Lemon Juice, 1 lemon yields (remove)Trader Joe's organic Red Quinoa (1/4 cup), 3 serving (remove)Ortega black beans11, 3.5 serving (remove)Trader Joe’s Roasted Corn (Frozen), 2 serving (remove)*Sweet Potato, baked, 1.8 cup (remove)Chicken Breast (cooked), no skin, 7.4 ounces (remove)Olive Oil, .25 cup (remove)
Peel, then cube sweet potato and bake it at 400 degrees until soft.
In a separate pan, bake chicken breast until done. When done, cube the chicken into bite-sized pieces.
Cook the quinoa until done (about 15 minutes for Trader Joe's red quinoa).
Steam or wilt kale in a pan with a little water.
Drain and rinse black beans to remove some of the salt.
Assemble ingredients in a large bowl. Cut the tomato and avocado into bite-sized pieces.
Mix the olive oil and lemon juice together, then pour over all the ingredients in the bowl. Mix gently, season with black pepper and a little salt, and serve.
Heat the frozen roasted corn.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user WORDWOMAN7.
In a separate pan, bake chicken breast until done. When done, cube the chicken into bite-sized pieces.
Cook the quinoa until done (about 15 minutes for Trader Joe's red quinoa).
Steam or wilt kale in a pan with a little water.
Drain and rinse black beans to remove some of the salt.
Assemble ingredients in a large bowl. Cut the tomato and avocado into bite-sized pieces.
Mix the olive oil and lemon juice together, then pour over all the ingredients in the bowl. Mix gently, season with black pepper and a little salt, and serve.
Heat the frozen roasted corn.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user WORDWOMAN7.
Nutritional Info Amount Per Serving
- Calories: 321.6
- Total Fat: 17.5 g
- Cholesterol: 16.2 mg
- Sodium: 219.2 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 9.1 g
- Protein: 14.3 g
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