Quinoa with Chicken and Vegetables
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Quinoa with Chicken and Vegetables calories by ingredient
Number of Servings: 8
Ingredients
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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)
Tips
If you don't care for the vegetables I used, please feel free to substitute what you like better!
Directions
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.