Tag Archives: quinoa

Quinoa Crusted Chicken Parmesan

Ahhhh! It’s back to school time! As much as I love summer vacation I really needed to get myself back on a schedule. We had such a fantastic summer visiting our family and friends in Pennsylvania. We did so many fun things and of course went my favorite place on earth, the beach! I hope you all had as great as a summer as I did!

Quinoa Crusted Chicken Parmesan

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Chicken Quinoa Enchilada Bake

I know, I know, I have yet another quinoa recipe. I bought this huge bag at Costco and I haven’t even made a dent in it. Good thing the fam loves the stuff!  Annnd it just so happens to be Cinco De Mayo next week so I was thinking Mexican.

Chicken Quinoa Enchilada Bake

This is an awesome week night recipe and leaves plenty of leftovers for lunch the next day. And my favorite part is I only used one pan for this dish! I have mentioned before how much I loooove my Lodge cast iron skillet, but it truly is one of my favorite pans. It’s inexpensive, durable, and goes from stove top to oven.

Chicken Quinoa Enchilada Bake

Back to the Enchilada Bake… The recipe is pretty basic so feel free to add any of your favorite toppings!

Chicken Quinoa Enchilada Bake

Chicken Quinoa Enchilada Bake
Serves 6
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Prep Time
10 min
Cook Time
40 min
Total Time
46 min
Prep Time
10 min
Cook Time
40 min
Total Time
46 min
Nutrition Facts
Serving Size
343g
Amount Per Serving
Calories 420
Calories from Fat 148
% Daily Value *
Total Fat 17g
26%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 82mg
27%
Sodium 866mg
36%
Total Carbohydrates 35g
12%
Dietary Fiber 7g
30%
Sugars 10g
Protein 33g
Vitamin A
44%
Vitamin C
68%
Calcium
17%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup quinoa, cooked according to package directions
  2. 1 small onion, diced
  3. 1 sweet pepper, diced
  4. 1 clove garlic, minced
  5. 1 tablespoon chili powder
  6. 1 teaspoon cumin
  7. 1 lb chicken, cut into bit sized pieces
  8. 2 cups enchilada sauce
  9. 1/2 cup cheddar cheese

  10. Optional Toppings
  11. diced avocado
  12. diced tomatos or salsa
  13. green onion
  14. cilantro
  15. greek yogurt
  16. jalapeño peppers
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet heat 1 tablespoon of oil over medium high heat. Add diced onions and peppers and sauté for about 3 minutes.
  3. Add minced garlic, chili powder, cumin, and chicken. Saute until chicken is cooked and not longer pink about 8 minutes.
  4. Add cooked quinoa and enchilada sauce and mix until combined. If you have a oven proof skillet top with cheese and bake for about 10-15 minutes until cheese is melted and bubbly. If you do not have an oven proof skillet and mixture to a lightly greased casserole dish, top with cheese and bake.
Kim's Healthy Eats http://www.kimshealthyeats.com/

Sriracha Chicken Quinoa Bowl

I have a confession to make… I am obsessed with Sriracha sauce. There, I said it! I love it! I can’t get enough of it! In fact I am eating it on my eggs right now. And I can’t wait to eat it again for lunch because I have this delicious dish leftover from last night 🙂

Sriracha Chicken Quinoa Bowl

Well this probably one of the best dinners I have made in awhile and it seriously took me about 15 minutes to make!

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Black Bean Mango Quinoa Salad

Happy Cinco de Mayo! With warmer weather approaching I love to add a fresh, easy salad to our meals. This quinoa salad makes a perfect side to just about anything you throw on the grill. It’s also a great dish to take to a picnic. Make it the night before and the flavors combine perfectly.

And for the best part, my 5 year old daughter gave it two thumbs up.

Black Bean Mango Quinoa Salad

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Mexican Egg and Quinoa Muffins

Keeping with the Cinco de Mayo theme… I give you Mexican Egg and Quinoa Muffins!

Mexican Egg Quinoa Muffins

I just love to make all kinds of things in my muffin pan. These muffins are so darn good I just had to share. Not only are they super easy to make, they’re good for you too.

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Quinoa Black Bean Quesadillas

I totally made this recipe by accident and I’m so glad I did! I was originally planning on making tacos with this recipe but I couldn’t get the tortillas to cooperate for the photos. Hmmm, what to do? Then it struck me… Quesadillas!

quinoa black bean quesadilla

It was Sunday afternoon and we had a day full of projects, so this made the perfect quick and healthy lunch. My 5 year old loved them and ended up eating more of these than I did.

quinoa black bean quesadilla

tips&tricks

Super busy during the week? Make the quinoa mixture ahead of time and then assemble the quesadillas for a quick week night dinner. The mixture also works with tacos or a burrito if you prefer.

quinoa black bean quesadilla

Ingredients

  • ½ cup quinoa, cooked
  • ¼ cup onion, diced
  • ½ jalapeno pepper, diced or more for added heat
  • 2 cloves garlic, minced
  • 1 cup black beans, drained and rinsed
  • 1 can diced tomatoes
  • ½  teaspoon chili powder Package of whole wheat flour tortillas
  • Fresh cilantro, Greek yogurt, sliced avocado, salsa, shredded cheese, or any of your favorite toppings!

Directions

  1. Cook quinoa according to package directions.  
  2. Heat 1 tablespoon of oil in a large skillet. Sauté onion and jalapeno pepper for 3 minutes.  
  3. Add minced garlic and sauté for 1 minute.  Add cooked quinoa, black beans, diced tomatoes, and chili powder to the sautéed veggies. Cook for about 10 minutes, stirring occasionally.  Set aside  
  4. Heat ½ tablespoon of oil in another skillet, preferably cast iron, over medium high heat.  
  5. Place tortilla in the skillet and spread about a ¼ cup of the quinoa mixture over the tortilla. Sprinkle with cheese, optional, and top with another tortilla.   Cook for about 5 minutes, or until brown, and flip.
  6. Cook for a few more minutes, until that side is brown.  
  7. Cut into pieces and serve with your favorite quesadilla toppings. 

Enjoy!

Quinoa Pizza Bites

Did I ever mention that I’m a snacker?  Alright, a huge snacker! I like to think it’s because I exercise a lot and work up an appetite, but no, I really just love to eat. Since I am constantly snacking on something I need to make sure it is healthy, and these quinoa pizza bites do the trick. You can add any of your favorite pizza toppings, which makes these a great appetizer for parties.

quinoa pizza bites

Ingredients

  • 1 cup quinoa, cooked
  • 1 egg
  • 1/2 cup mozzarella cheese, shredded
  • 1 tablespoons grated parmesan cheese, save extra for topping handful fresh basil, chopped
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Directions

  1. Pre heat oven to 350 degrees. Spray mini muffin pan with cooking spray.
  2. Cook quinoa according to package directions, let cool for a few minutes.
  3. In a large bowl combine all ingredients and mix well.
  4. Scoop into muffin pan and press until flat on top.
  5. Bake for about 20 minutes, or until nice and brown. Take out of oven and let them cool for about 10 minutes before removing from the muffin pan, otherwise they will fall apart.
  6. Top with fresh grated parmesan cheese and serve with side of warm marinara sauce.

Enjoy!

Vegetarian Quinoa Chili

Don’t let being a vegetarian keep you from eating chili this winter.  Quinoa is a great healthy alternative.

Vegetarian-Quinoa-Chili

Ingredients

  • 1/2 cup quinoa, cooked
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 3/4 cup of corn
  • 1 medium zucchini, diced
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 3 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2-3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • Salt and black pepper to taste

Directions

  1. Cook quinoa according to package directions and set aside.
  2. In a large pot, heat the olive oil.  Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
  3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Top with cheese, cilantro, greek yogurt, or avocado slices.


Inspired by Two Peas & Their Pod.