Just as I substitute rice noodles for pasta, I do the same thing with quinoa for rice. It is like a blank canvas and soaks up flavors whilst at the same time providing protein. Tomatoes, black beans, garlic and some spices (dep
ending on how spicy you like your dishes you can use less than I do) round out this recipe.
2 cups of boiling water
1 cup quinoa
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 cloves of garlic – grated
2 cups of canned chopped tomatoes
1 tbsp. harissa paste (or less)
1 tsp. cumin (or less)
1 x 15oz. can of black beans
1 1/2 cups chicken or veg. broth
Pour the boiling water into a saucepan, add the quinoa, bring to a boil and simmer for 12 minutes. Remove from heat, fluff through with a fork and leave to stand for 15 minutes.
Place oil in a frying pan and when sizzling add the onion and let soften and brown slightly, then add the garlic and cook for another few minutes.
Pour in the tomatoes, mix in the harissa paste and cumin , add the beans and broth and bring to a boil then simmer for 10 minutes.
Stir in the cooked quinoa and serve immediately
Finally, the perfect blend of spices – not so mild that you don’t know you are eating chili and not too spicy that your mouth feels on fire. Exchanging the traditional beef for chicken makes the dish lighter. To get the best flavor I softened and browned the onions and garlic and also seared the chicken pieces on all sides before putting them in the crock pot. If you can find a good quality chicken broth that makes a difference too.
1 tbsp. oil seasoned with sea salt and freshly ground black pepper
1 medium onion – chopped
2 large cloves of garlic – grated
2 chicken breasts – cut into bite-size pieces
1 x 15 oz. can of cannellini beans – drained and rinsed
1 x 15 oz. can of black beans – drained and rinsed
1 scant tbsp. chili powder
1 tsp. cumin
1/4 tsp. turmeric
3.5 oz. canned mild green chiles (they come roasted, peeled and diced and the brand was ‘La Preferida’)
1 1/2 cups chicken broth
Heat the seasoned oil in a skillet and when sizzling add the onion and let cook for a few minutes before adding the garlic. Continue cooking until nicely browned, stirring frequently. Then tip into the crock pot.
Place chicken pieces in the same skillet and sear until browned on all sides. Then place in the crock pot.
Add the rest of the ingredients to the crock pot and place on ‘high’ for 6 hours, stirring occasionally.
I chose a salad like this for lunch the other day and it was so healthy (I immediately felt fitter after the first mouthful!) and tasty that I had to try it at home. Omit chicken and you have a great vegetarian/vegan salad.
Take some crispy lettuce and line a serving bowl with it.
Top it with the following, arranged however you like:
Poach a chicken breast, let cool, and cut into bite-size pieces
Take a red pepper, de-seed and chop into little pieces.
Hard boil a couple of eggs and, when cool, cut into 1/8ths.
1 x can of black beans, rinsed and drained
Handful of dried cranberries
Handful of cashew nuts – roughly chopped
Drizzle over some balsamic vinaigrette made by combining 1/3rd cup of extra virgin olive oil and 3 tbsp. balsamic vinegar whisked together.