Organic Royal Black Quinoa (I got this from Whole Foods)
Wash with a thin strainer
Pour 1 cup of quinoa (or however much you desire) in the pot
Add 2 cups of quinoa (or more if you have more quinoa) to the pot
Cook for 25 minutes or until all water is absorbed
Cooking Instructions- 2cups- 25min
Heat up medium saucepain with olive oil
Sauté tomatoes, mushrooms, spinach, and arugula until soft in oil, salt and pepper
Take off the stove, and put the vegetables in a paper towel to absorb excess oil
Egg- Place 1 egg in boiling water and let cook for 5 minutes
Chicken- Wash, cut up, and season with any spices (I used salt, pepper & crushed/ dried basil, and sauté in the same pan as the veggies, AFTER you take the veggies off
Combine olive oil, lemon, minced garlic, salt & pepper and mix
Taste test to your preference before pouring onto the dish
Peel and cut into cubes or slices
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COMBINE EVERYTHING: add the chicken, vegetables, avocado & dressing and MIX!
LAST STEP: Put the Egg on top of the dish!
And you’re all done. It seems complicated with everything going on, such as cooking the vegetables, chicken, and egg at the same time that the quinoa is cooking, but it really isn’t that difficult. You can substitute ingredients or add whatever you’d like, such as peppers, or take out the tomatoes. You can cook the chicken differently, and you can even split up the work. The first time I made this dish, I just made the quinoa, vegetables, and dressing because I had to rush to class. The next day, I cooked the chicken, boiled the egg, cut the avocado, and made more dressing, to add to the already made quinoa and veggies from the day before. It still tasted fresh and delicious.
If you don’t eat eggs or chicken, of course just use the quinoa, veggies, avocado and dressing in your dish.