Well, so much for my successful meal planning. On second thought, I guess I was successful at planning the meals, just not actually executing them (meh, small details). Life happens and I got busy this week and only made one of the recipes on my meal plan. Grr. Well, I will try to look on the bright side and think to myself “you actually cooked this week, good job.” Let’s be honest, it would have been easier to heat up a can of soup instead of cooking. . . . been there, done that.
The one meal I was able to make was ” Quinoa Primavera with Chicken, Broccoli and Spring Peas” which is a modified recipe from Whole Foods. Instead of asparagus, I used broccoli as that is what I had on hand. Additionally, the original recipe was very bland. We added spaghetti sauce to the dish after we cooked it, which ended up being much more flavorful and delicious. I am still ambivalent about this recipe and may or may not make it again.
Quinoa Primavera with Chicken, Broccoli and Spring Peas
- 1 cup quinoa
- 2 cups water (or 1 cup chicken broth/1 cup water)
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped white onion
- 1/2 pound frozen broccoli
- 2 cloves garlic, finely chopped
- 1 cup fresh peas or frozen petite peas, thawed
- 1 cup shredded cooked chicken
- 1 cup thinly sliced baby spinach leaves
- 1 cup spaghetti sauce
- Sea salt and freshly ground pepper, to taste
Rinse quinoa under cold running water and drain. Combine water (chicken broth/water) and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and broccoli. Cook, stirring often, until broccoli is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spaghetti sauce and spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.