After a long day of work, meetings, and errands, I don’t exactly have enough energy to prepare a 5-star gourmet meal, but the little cook inside of me would rather spend time in my own kitchen than pay someone else to prepare food that I could make myself. Besides, I have more interesting ingredients than many of the restaurants in town! Most of my weeknight dinners are turning into simple one-plate or one-bowl meals that I can put on the table within minutes. Quick, easy, delicious… What could be better?
Corn & Chicken Quinoa
I enjoy the slightly firmer texture of the red quinoa, but brown or wild rice, couscous, or regular quinoa would all work instead. Use your favorite vegetables (fresh or frozen) and spices instead of or in addition to the basil and pepper, or substitute tofu to make this vegetarian.
¼ cup red quinoa
⅓ cup frozen corn
1 chicken tenderloin, cut into small pieces
½ tsp dried basil
¼ tsp fresh ground pepper
- Place quinoa in a small pot with ½ cup of water. Bring to a boil, cover, and reduce heat to a simmer for 10-15 minutes or until all the water has been absorbed.
- Boil water, add the corn, and cook until desired doneness. Drain.
- Rub the basil and pepper into the chicken. Heat a few tsp of olive oil in a pan, add the chicken, and sauté until skin is slightly golden and chicken is cooked all the way through.
- Combine chicken, corn, and quinoa in a bowl. Add salt and pepper to taste. Serve warm.