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Cooking with quinoa and chicken - 4 recipes

If you like this, you'll definitely like: Quinoa

Chef Tips and Tricks

Zesty Lemon Pavlova

Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.

INGREDIENTS

  • Eggs
  • Confectioner's sugar
  • Fresh lemon juice
  • Sugar
  • Flour
  • Butter
  • Lemon zest

METHOD

  1. Separate egg yolks and whites
  2. In a bowl, whisk egg whites
  3. Add confectioner's sugar
  4. Distribute on baking pan and flatten center lightly with a spoon
  5. Bake for 30 minutes at 250 degrees
  6. While that's baking, squeeze fresh lemon juice into a bowl
  7. Add egg yolks, sugar, and flour then whisk together
  8. Add butter and whisk again
  9. Take the merigues out of the oven once they're ready
  10. Spoon the filling into the center of the meringues
  11. Grate lemon rind and sprinkle the zest over the top of the pavlovas
  12. Serve!

Top rated Quinoa and chicken recipes

By

Hearty red lentil soup

  • Onion
  • Celery
  • Garlic
  • Red Lentils
  • Red Quinoa
  • Turnip Greens
  • White Navy Beans
  • Chicken Stock
  • Pinches of flour
  • Salt
  • Pepper
  • Cumin
  • Pinch ginger
  • fresh or Canned diced tomato
4.4/5 (5 Votes)

An overview of celiac disease by Mandy King, Gourmandize's Gluten Free Guru.

By

CHOP CHICKEN INTO SMALL/EDIBLE BITE SIZE PIECES, TOSS INTO A HOT PAN (PREFERABLY CAST IRON) WITH OLIVE OIL

  • WHITE NORTHERN BEANS- 1 CAN
  • WHITE KIDNEY BEANS- 1 CAN
  • BEEF STOCK
  • CHICKEN STOCK
  • 1 YELLOW ONION
  • FRESH GARLIC- A FULL HEAD
  • 3 MEDIUM CARROTS PEELED
  • MUSHROOMS (IF YOU LIKE)
  • YELLOW CORN (IF YOU LIKE)
  • GREEN ONION- 2 STALKS
  • SUN DRIED TOMATOES
  • 2-3 LARGE CHICKEN BREASTS
  • DRY SHERRY- NOT CREAM!
  • 2-3 LARGE BAY LEAVES
  • BLACK PEPPER
  • CAYENNE PEPPER
  • GARLIC SALT
  • COOKED BROWN RICE+ WILD RICE/QUINOA (IF YOU FEEL LIKE IT)
  • CORNSTARCH (IF NEEDED)
  • A GIANT POT FOR COOKING ALL TOGETHER
  • OR CROCK POT I GUESS
4/5 (5 Votes)

Tips for a gluten free diet from Gourmandize's expert Mandy King.

By

Explore more recipes from The Kitchen Chopper View step by step photos here

  • Baking Sheet Ingredients:
  • 2 cups Chopped Butternut Squash
  • 1 large head of Broccoli
  • Chopped into flowerets
  • 2 teaspoons Olive Oil or melted Coconut Oil
  • 1 teaspoon Curry Powder
  • 1/2 teaspoon Kosher or Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Bowl Ingredients:
  • 4 cups Chopped Kale
  • 8 oz. Cooked Chicken Breast
  • Chopped
  • 1 cup cooked Brown Rice
  • Barley or Quinoa
  • 1/2 Avocado
  • Chopped or 1.5 oz. Mild Goat Cheese
  • crumbled
  • 12 Kalamata Olives
  • Chopped
  • 2 Tablespoons Chopped roasted Pistachios
  • 2 Tablespoons Chopped Dried Cranberries
  • Dressing Ingredients:
  • 2 teaspoons Olive Oil or Coconut Oil
  • 1 Garlic Clove
  • finely Chopped
  • 1/2 teaspoon Molasses
  • 4 Sun Dried Tomato halves (packed in oil)
  • Chopped
  • 2 Tablespoons Rice Wine Vinegar
  • 1 teaspoon Curry Powder
  • Zing Factor: Antioxidants abound with these 3 Zing Factors!
  • 1/8 teaspoon Ground Cinnamon
  • 1/4 teaspoon Turmeric
  • 1/2 teaspoon Chia Seeds
3/5 (23 Votes)

By

I was in charge of dinner last night

  • 1/2 onion
  • chopped
  • 1/2 tsp. granulated garlic
  • 2 Tbsp. butter
  • 3 Tbsp. sliced almonds
  • toasted
  • 1/2 cup crumbled Feta cheese
  • 1 1/2 cups frozen edamame
  • cooked al dente in boiling water for about 5-7 minutes
  • then cooled
  • 2 1/2 cups corn kernels (cut it off left over corn on the cob
  • or use canned)
  • 1 pint cherry tomatoes
  • 1/8 cup finely chopped basil
  • 1/4 cup finely chopped chives
  • 2 cups torn up baby spinach leaves
  • About 2 cups chopped cooked chicken (we get a rotisserie chicken to save time)
  • 1 cup quinoa cooked in 2 cups chicken broth then cooled (follow my presoaking instructions above)
  • Lemon Dijon Honey Dressing
  • makes 1 1/2 cups or so
  • store what's unused for another salad later in the week
  • 1 Tbsp. white balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. honey
  • 1/8 tsp. salt
  • 1/2 a lemon
  • juiced (we sometimes add a touch more juice to give more of a bright punch)
  • 1/8 tsp. garlic powder
  • 2/3 cup canola oil
  • Whisk all the ingredients
  • adding canola oil last. Whisk as you add the oil until emulsified. Store in an airtight container for a week or so.
0/5 (0 Votes)

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