I love to look at what is "suggested" in a given recipe and then make amendments to the ingredients, the amount of an ingredient, or simply get an idea from a popular recipe and change everything all together.
I came up with Healthy Creamy Shroomy Quinoa by taking stock of what was in my kitchen the day I wanted to make supper. It turned out fantastically! Who loves not having to go to the store for the ONE thing you don't have in your home that the recipe calls for? Everyone!
|Healthy Creamy Shroomy Quinoa (c) An Uncomplicated Life Blog|
- 2 chicken breasts (or sub out a can of navy beans or chickpeas if vegetarian)
- 1 package mini portabella mushrooms, cut into thin slices
- 1 small head of fresh broccoli, sliced into small bites
- 1 large shallot, thinly sliced but left in natural rings
- 4C chicken broth (veggie can be substituted)
- 1/2 to 3/4C plain Greek yogurt*
- 1/2 to 3/4C ricotta cheese*
- 1T thyme
- 1-2T white wine vinegar
- 2T butter*
- 2T olive oil*
Salt and pepper
*While you can use reduced/low fat versions of these products, I highly suggest cooking with whole foods. I use 2% Greek yogurt (4% if I can find it), whole milk ricotta, and regular butter (please don't touch or even think about margarine. Please.) Fat got a bad rep in the 1990's sometime for some reason - about 10 years prior to the beginning our obesity epidemic (weird...) Fat doesn't make you fat. Sugar makes you fat. You know what they replace the fat with when you buy reduced fat foods?? SUGAR. And not even real sugar, sugar substitutes. Also, chemicals to preserve the altered food. GROSS.
Preheat oven to 350 degrees. Lightly oil baking dish, salt and pepper chicken breasts and bake for about 30 mins, or until chicken is just barely cooked through. Remove from oven and set aside to cool. Chicken breasts dry out quickly, so cooking them until barely done will help to keep them juicy and more delicious.
In a large pot, bring chicken broth to a boil. Rinse the quinoa, then add it to the boiling broth. Once it returns to a boil, reduce the heat to low, and cover pot with a lid. In a large skillet, melt butter and add the shallots. Once you can smell them cooking (and what a glorious smell it is!), add the olive oil, broccoli and mushrooms. Saute until just barely tender.
|Saute the veggies in the butter/olive oil combo|