I don't have any pictures for this one, but it was very delicious! Hubby didn't care for it so much. He said he was tired of chicken stirfry. Whatever. I loved it. I mentioned it a couple of weeks ago.
1 c quinoa, soaked and rinsed
1 lb chicken, cut to strips
1 3/4 c chicken stock
1 c peas (I used my snow peas)
3 cloves of garlic, minced
3 T olive oil
1 T white wine
2 T tomato paste
1/2 c finely grated Romano cheese
salt and pepper to taste
I found this recipe (or the recipe this was loosely based on) because I had things on hand that needed to be used: chicken, a summer squash, tomato paste and mozzarella cheese. So I added some mozz and only put a little bit of the romano in. I also cut up the squash and added it, along with some fresh basil and oregano. It made it a little more Italian tasting!
The original recipe said to marinate the chicken in the oil, salt, pepper and garlic for about 20 minutes. I didn't really have the time, so I just sauted the garlic with the onion and cooked the chicken after that with the salt and pepper added to it. Deglaze the pan with the white wine (I think I used more like 1/4-1/2 cup, because I had just a little left in the bottle), then add the tomato paste and mix. Add the quinoa, veggies and stock. Simmer about 15 minutes. Mix in cheese and any additional spices. Serve.
It warmed up pretty well for lunch the next two days too.
This post is a part of the Simple Lives Thursday blog hop, The Pennywise Platter, and, because I got it up late, the Friendly Friday blog hop!