Crunchy Chicken & Quinoa Salad

 “True love is the soul’s recognition of it’s counterpoint in another”

Owen Wilson in The Wedding Crashers

Crunchy Chicken & Quinoa Salad

I love that my husband knows which mug I prefer for my morning coffee.
I love that he scrapes the snow of my car on these cold snowy mornings or gets the fireplace going on these chilly nights.
I love that he always thinks about little things that make me and Briana smile.
I love that he randomly brings balloons for our vivacious 7 year old.
I love that he is the man that can make me smile without much effort.
I love that he shares his super soft oversized long sleeve T-shirt so I can sleep in it.

I love that my daughter can’t live without our hugs and kisses.
I love that she wants to be tucked into bed.
I love that she won’t go to sleep until her daddy is home.
I love that she always considers the feelings of others.
I love her sweetness and all the beautiful pictures she draws for us.
I love her determination and sassiness.

I love that my family gets together to eat on most weekends.
I love the family photos that flash on our TV when it’s in stand by mode.
I love our fishing trips, vacations, bowling, movies, camping in the living room, backyard get togethers, road trips and foodie adventures.

Today, tomorrow and every day I want them to know how much I love simply having them around.

Crunchy Chicken & Quinoa Salad
Originally I planned on making something more Valentine’s Day appropriate but since the web is already filled with hundreds of V-Day dessert recipes I decided to scratch that idea. Instead I bring you a simple, delicious and nutritious salad because when you’re done eating all those sweets, you’re going to need to detox from sugar and eat something healthy.

Enjoy!

Crunchy Chicken & Quinoa Salad

But just in case here are my favorite V-Day desserts.

Guiltless Chocolate Cake

Guiltless Chocolate Cake

Skinny Cake Balls

Skinny Cake Balls

Crunchy Chicken & Quinoa Salad

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 5-6

Ingredients
  • 2 boneless skinless chicken breasts
  • 1 cup uncooked quinoa
  • ½ cup shredded carrots
  • ⅔ cup shredded red cabbage
  • ⅓ cup canned chickpeas, drained and rinsed
  • 2 tbsp fresh parsley
  • salt & pepper
  • italian dressing to taste
  • ½ tsp cayenne pepper (optional)
Instructions
  1. Bring two cups of water to a boil, season with a little salt, add quinoa, reduce heat to simmer. Cook until all the liquid is evaporated and quinoa is tender. Uncover, fluff with a fork and let stand while you work on the rest.
  2. Preheat a grill pan. Coat with a little olive oil.
  3. Season chicken breasts with salt and pepper. Grill 5-6 minutes on each side, until the chicken is fully cooked and no longer pink inside. Let cool, then cut into small bite size pieces.
  4. In a large bowl, combine quinoa, chicken, carrots, cabbage, chickpeas and parsley. Season with salt and cayenne. Stir in italian dressing to your liking.
  5. Perfect when chilled, great the following day for lunch.
Be Sociable, Share!
Share

Quinoa Salad with Asparagus and Chickpeas

Quinoa Salad with Asparagus and Chickpeas

There is something satisfying about eating clean. When clean eating is combined with flavor and good ingredients that satisfaction increases to almost a euphoric sense of well being. I love asparagus. I also happen to love quinoa.  It’s popularity in my house is going strong. My husband likes it and so does my baby girl and that, my friends, is good in my book.

To think, this recipe started when I send Kurt to the store for a little asparagus instead he returned with a family size package that could have fed 8 people.

Quinoa Salad with Asparagus and Chickpeas

What I mostly love about this recipe is how sturdy it is. It holds up well and does a good job keeping you full for hours. The trick to eating healthy is using the ingredients you like and turning them into recipes you love. Variety is key and it’s likely to help prevent food boredom resulting in fewer slip ups and late night trips to the snack cabinet or the junk food drive through. I haven’t had drive through junk in over 5 years and proudly admit that I don’t miss it. Briana hates drive through food as well. Last time she had it, she proclaimed it tasted nasty and spit it out. She was 4 then, three years later she is still drive through junk free.

Quinoa Salad with Asparagus and Chickpeas

Quinoa Salad with Asparagus and Chickpeas

Quinoa Salad with Asparagus and Chickpeas

Quinoa Salad with Asparagus and Chickpeas

Have a fun day everyone! I’m off, thanks to the Winter Storm Juno we have a snow day.

Quinoa Salad with Asparagus and Chickpeas

Rating 

Prep time: 

Total time: 

Serves: 6

Ingredients
  • 1 cup quinoa, uncooked
  • 1 bunch asparagus, cut into one inch pieces
  • 2 carrots, peeled and shredded
  • 1 can (15oz) chickpeas, rinsed and drained
  • handful fresh parsley, chopped
  • salt & pepper
  • ¼ cup italian dressing (more if needed)
Instructions
  1. Bring two cups of water to a boil and cook quinoa according to the package instructions. Let stand uncovered, fluff with a fork and allow to cool.
  2. In a separate pot bring a cup of water to a boil, add asparagus and cook for 2 minutes. Drain and set aside. The asparagus should be slightly crunchy.
  3. Combine quinoa, asparagus, carrots, chickpeas and parsley in a bowl.
  4. Stir in italian dressing. Season with salt, pepper and enjoy.

 

Be Sociable, Share!
Share

Turkey Enchilada Loaded Nachos

I am so excited to share that I am officially training for my first Half Marathon. It’s an exciting feeling but I know what lies ahead of me. It’s not going to be easy but it is certainly going to be rewarding and thrilling. I feel as if this is the beginning of something new. A beginning of a new addiction and hopefully many more races will follow. I am a week into my training, feeling great and having a sense of accomplishment. Excitement and exhaustion lies ahead.

Turkey Enchilada Loaded Nachos

Let’s talk about these loaded nachos. Ground turkey simmered in enchilada sauce makes an excellent addition and is much healthier too. I layered the nachos so that there is flavor in every bite. Refried beans, enchilada turkey and habanero cheddar cheese layered in whole grain tortilla chips, then topped with avocado, corn, tomato and jalapeño is football food made in heaven. This is a dish that will surely make your guests happy during the big game.

Turkey Enchilada Loaded Nachos

Being insane hot sauce addicts we can handle some pretty spicy sauces so naturally this entire skillet got smothered in one of our favorites. Hot sauce is a must with any nacho dish. I added hot sauce to the enchilada turkey and the refried beans as well. Of course you can adjust to your liking.

Turkey Enchilada Loaded Nachos

Turkey Enchilada Loaded Nachos

Have a delicious week! Eat, smile and be happy!

Turkey Enchilada Loaded Nachos

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 5 oz multigrain tortilla chips
  • 1 lb ground turkey
  • 1 tsp dry oregano
  • 10 oz can enchilada sauce (msg free and preferably organic or home made)
  • a few good dashes of your favorite hot sauce
  • ¾ cup habanero cheddar cheese
  • 7 oz (1/2 can) refried black or pinto beans
  • 7 oz (1/2 can) canned corn, drained
  • ½ avocado, cut into chunks
  • 1 medium tomato, chopped
  • handful cilantro, chopped
  • 1 jalapeño, sliced
  • 2 tbsp olive oil
Instructions
  1. Turn the oven on to broil.
  2. Heat olive oil in a skillet, add ground turkey and cook until no longer pink. Stir in enchilada sauce and oregano, cook covered until the sauce reduces by third. Season with hot sauce. Remove from heat.
  3. Pour refried beans into a small sauce pot, allow to come to a simmer. Remove from heat.
  4. At the bottom of a cast iron skillet arrange half of the tortilla chips. Top with half of the turkey mixture, half of the refried beans and half the cheese. Arrange the rest of the tortilla chips on top. Once again top with the rest of the turkey, refried beans, corn and cheese.
  5. Broil until the cheese is melted, about 5 minutes. Keep an eye on it.
  6. Before serving top with jalapeño, avocado, tomato and cilantro.
  7. Enjoy with hot sauce.

Be Sociable, Share!
Share