1/4 cup red quinoa
1/2 cup water
1 tbsp extra virgin olive oil
1 cup sliced mushrooms
1 onion diced
2 carrots diced
4 cloves of garlic minced
2. Medium carrots diced
1 Tbsp finely diced fresh thyme
1 tsp fresh chopped rosemary
1/4 tsp ground black pepper
1/2 cup vegetable stock
8oz chick peas drained
2 chicken breasts diced
4 oz feta
Directions
Place the quinoa in a small sauce pan, add the water and bring to a boil. Reduce heat to medium and cook covered for 15 -18 minutes, fluff with a fork , Remove from heat and let stand covered for 5 to 10 minutes
In the meantime sauté off onions and garlic over medium heat make sure not to burn the garlic until onions are lightly browned add carrots and browned mushrooms ( fry mushrooms in a separate pan)
Add fresh herbs and stir well add 1/4 cup of stock and cook covered 3-5 minutes
Add chick peas and stir in for 3 minutes until warmed
Stir in cooked quinoa. Crumble goat's feta and gently mix. Add the rest of the broth. Stir in, cover and reduce heat to low. Cook for 3-5 minutes, or until the cheese has melted.
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Chef D's chicken, beans and quinoa
Published Wednesday, November 14, 2012 1:00PM EST
Last Updated Wednesday, November 14, 2012 1:00PM EST