I wanted to give it a shot. I had leftover quinoa and a bunch of vegetables and some boneless skinless chicken breasts that I wanted to use… It ended up delicious–this is what I did.
I put a diced onion, carrot and a few cloves of garlic in a pyrex.
Then I added the cooked quinoa, green beans, frozen chopped spinach, frozen bell peppers (Trader Joe’s really has great frozen veggies!) I added some homemade curry powder (from a Mark Bittman recipe) and some ancho chili powder, olive oil, salt, and a cup of vegetable stock. It cooked, covered, for about 25 minutes on 350.
Then I nestled the chicken, which had been grilled first (just so the outside was marked) into the mixture and cooked for another 20-25 minutes.
It ended up really juicy, spicy, healthy, tasty…and is definitely a keeper. I look forward to trying it with tempeh too…
