Quinoa With Chicken Asparagus And Red Peppers Recipes

ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F degrees.
• Rinse chicken breasts and dry with paper towel.
• Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
• One at a time place chicken breast halves between pieces of plastic wrap, inside up.
• Pound carefully with a meat mallet to about 1/4 inch thickness.
• Remove top pieces of plastic wrap.
• Sprinkle salt and pepper over chicken to taste.
• Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
• Place Swiss cheese slices over prosciutto.
• Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
• Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
• Roll as tightly as possible, use toothpicks to close if necessary.
• Repeat for all 4 breasts.
• Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
• Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
• Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
• Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
• On medium heat, simmer until reduced by half, about 10 minutes.
• Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
• Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
• Remove roll ups to platter, let rest for 10 minutes.
• With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
• Arrange on platter cut side up, overlapping in 4 rows.
• Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
• Serve warm or cold.

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS

Steps:

• Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
• Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
• Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

SPRING VEGETABLE AND QUINOA PILAF

Steps:

• Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
• Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS

Steps:

• Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
• Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
• Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS

Steps:

• Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
• Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
• Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS

Steps:

• Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
• Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
• Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.