Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

Thank you Trader Joe’s! I love this recipe for Garlic Chicken Stir Fry with Quinoa, Peppers and Basil found on the back of the Trader Joe’s Organic Quinoa box.

Quinoa (keen-wah) is naturally gluten free and has more protein than many other grains so it’s a wonderful alternative to rice or couscous. I think it’s delicious and my husband has decided he prefers it to brown rice.

1 cup quinoa

2 cups chicken broth

1-1/2 pounds boneless skinless chicken tenders (I used chicken breasts)

4 tablespoons olive oil

1 small onion, thinly sliced

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

5 cloves garlic, thinly sliced (I used minced garlic)

20 leaves fresh sweet basil, julienne

grated parmesan cheese (I omitted and it still tasted amazing)

salt and pepper to taste

Place 1 cup quinoa and 2 cups chicken broth in a 1-1/2 quart saucepan and bring to a boil. Reduce to simmer, cover and cook until all liquid is absorbed (10-15 minutes). When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.

Cut chicken into one-inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and sauté for 5 minutes or until golden brown.

Add onions, bell peppers; sauté for one or two more minutes; add garlic and sauté until peppers become slightly limp, but still bright, about one to two minutes; season with salt and pepper.

Remove the pan from heat; add basil and quinoa.

Toss until basil wilts; garnish with parmesan cheese (optional).

Serves four.

Crunchy Chicken Tenders

Better than chicken nuggets and gluten free! 

4 chicken tenders

1-1/4 cup rice cereal "pockets," such as Rice Chex

1/4 teaspoon onion powder

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup melted butter or oil

cooking spray

• Preheat oven to 375 degrees F.
• Combine rice cereal, onion powder, thyme, salt, and pepper in food processor. Pulse until ground to desired coarseness.
• Transfer cereal mixture into shallow dish and stir until well mixed.
• One at a time, dip chicken tenders in melted butter or oil and then place chicken in dish with cereal mixture. Flip until all sides are covered with mixture.
• Place coated chicken onto baking sheet that has been sprayed with cooking spray.
• Bake for 10 minutes at 375 degrees F. Flip chicken over and continue baking for an additional 10-15 or until chicken is cooked through.

Edit: Since I originally posted this recipe I've given away my food processor (I bought a Vitamix blender. Love it BTW! So away went the old blender and food processor). I discovered that crushing the rice cereal with a potato masher in a shallow bowl is just as successful. Just thought I'd add that little bit of info. Enjoy!

Baked Crusted Salmon Fillets

(tastes better than my picture looks, I think)

1 cup rice cereal "pockets", such as Rice Chex

1/3 cup brown rice flour or gluten free baking mix (use more or less, depending on how crunchy you want your crust)

1-1/2 teaspoons dried dill weed

1/2 teaspoon salt

1/4 ground black pepper

3 tablespoons olive oil

4 salmon fillets, boneless and skinless

• Preheat oven to 450 degrees F.
• Combine cereal, flour, dill weed, salt, and pepper in food processor or blender and grind until coarse.
• On flat dry surface lay out wax paper. Pour crumb mixture on to wax paper.
• Coat shallow baking dish with oil.
• Dip salmon into oil in dish, covering all sides.
• Roll salmon in crumb mixture.
• Place coated salmon in baking dish then flip over so that both sides are covered in oil.
• Bake uncovered for 10-15 minutes or until fish flakes easily with fork.

Serves 4

Recipe inspired by Salmon with Matzo Crust from Better Homes and Gardens Magazine.