Dinner

Chicken Vegetable Quinoa is for Dinner.

Chicken Vegetable Quinoa takes 15 minutes to prepare.

Chicken Vegetable Quinoa takes 25 minutes to cook.

Chicken Vegetable Quinoa makes 4 servings.

The ingredients for Chicken Vegetable Quinoa are:

1 cup dry quinoa, rinsed very well
1 medium cucumber, peeled and sliced
1/2 tsp cumin seed,
1 cup greek yogurt, plain
3/4 cup chopped cilantro, raw
1 1/2 tbsp canola oil
1 large onion, raw halved and cut into strips
2 tsp minced garlic
6 cups cauliflower florets, or 1 medium head
4 medium carrots, peeled and sliced
1 can vegetable or chicken broth
2 bonless skinless chicken breasts, cooked and cubed
3/4 lb green beans, trimmed and cut

Here is how you make Chicken Vegetable Quinoa:

Bring 6 quarts of water to a boil and add rinsed quinoa. Cook for 5-7 minutes. Add green beans and cook until tender but crisp. Quinoa should be tender. Drain and leave in the colander.Toast cumin seeds in a nonstick skillet over low heat for 3 minutes and transfer to a small bowl. Add cucumber, 1/2 of the yogurt and 1/4 cup of the the cilantro. Set aside.Add oil to the nonstick skillet and heat over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring. Add cauliflower and carrots and cook for 2 minutes, stirring. Pour in broth and bring to a boil. Add chicken. Cover and reduce heat to medium low. Simmer for 6 minutes or until vegetables are crisp-tender. Stir the remaining yogurt and cilantro into chicken vegetable mixture and then fold in quinoa mixture.This is a variation on a recipe I got out of Redbook. I don't like curry or tofu so I changed it to fit my tastes. Enjoy!Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user YOURMOM30.

The nutritional information for Chicken Vegetable Quinoa is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 579.9

• Total Fat: 8.5 g
• Cholesterol: 69.6 mg
• Sodium: 912.1 mg
• Total Carbs: 75.9 g
• Dietary Fiber: 13.1 g
• Protein: 51.3 g