Quinoa & Beans Bowl with Peppers & Chicken

05/21/2015

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OLYMPUS DIGITAL CAMERA

I copied this recipe from our friend Ryan, who copied it from a good restaurant downtown. I recommend you copy it from me!

I used our banana peppers which just became ripe, but you can throw anything or omit anything your taste buds tell you to.

Ingredients:

1 lb chicken thighs
1 T paprika
1 T cumin
1 t ground coriander
Olive oil
S&P
Peppers (I used 1 green, 1 red, 1 yellow, and 2 banana peppers), chopped in strips
1 head broccoli, cut in florets
onion, chopped in strips
1 can beans
1 c uncooked quinoa

Garnishes:
cilantro
avocado
sriracha
pickled jalapeƱos

Instructions:

Heat your oven to 350 degrees. Put your chicken on a baking pan, and drizzle olive oil on top. Mix all dry spices in a bowl, and put the rub on both sides of the chicken. Next, chop your peppers and onion into strips, and broccoli into florets. Put onto a different baking sheet, drizzle with olive oil and S&P. Cook both side by side in the oven for 30-40 minutes.

While cooking, start your quinoa. First, rinse your grains. Next, put them in a pot, and cook 1 c quinoa in 2 cups of water (I used 1 c water, 1 c chicken stock, actually. But to make it easier, just use water). Cook it like rice: bring to a boil, then simmer for 30-40 minutes, or until the grains are fluffy. Heat the beans in a different pot.

To serve, put the beans and quinoa on bottom, and layer with everything else on top.

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