- 1 large onion
- 6 garlic cloves
- 1 tbs EVOO
- 2 large bell peppers
- 2 lbs chicken breasts
- 2 tsp salt
- 1 tsp ground pepper
- 1 cup quinoa
- 1 cup water
- 2 bay leaves
- 2 medium zucchini
- 1 bunch broccoli
- 10 oz grape tomatoes
- 1 bunch parsley/dill/basil
First, chop and prep the vegetables.
I use this handy green thing specifically for onions. You only need to roughly chop them up, and cranking the handle minces them for you. I'd strongly recommend getting one if you're at all interested in saving your skin from mascara stains or your ego which is usually bruised when other see you crying uncontrollably.
Dice the chicken.
Heat the oil in a skillet.
Sauté the garlic and onions until browned, about four minutes.
Add bell peppers, and cook everything for an additional three minutes.
Add chicken. Cook for five minutes.
Add quinoa, water, bay leaves, salt, and pepper. Bring to a boil, reduce heat, and simmer for 12 minutes.
Throw in the zucchini and broccoli, and cook covered for 15 minutes.
Add tomatoes and whatever herbs you chose.
This was soooo good. I didn't run into many problems while making this. The only major thing was I ended up adding way too much water (way more than the single cup that was called for), but it was mostly absorbed after being in the fridge for a couple days.
I also discovered that I hate zucchini, so when I make this again I'll replace it with more broccoli, bell peppers, and tomatoes. Maybe I'll even add some carrots. I'm SUCH a connoisseur.
Thanks for reading, no one!