Photo
Prep & Cook time
1 hour, 15 minutes
Ingredients & Amounts
1 cup uncooked quinoa
1 pound chicken tenders
2 Tablespoons gluten free chutney
1 teaspoon Dijon mustard
6 dried apricots, cut into thin strips
2 Tablespoons chopped cilantro
Directions
Prepare the quinoa according to the package.
While the quinoa is cooking, combine chicken, chutney and mustard in a large bowl. Toss well to coat the chicken.
Spray a large non-stick ridged grill pan with nonstick spray and set over medium-high heat. Add the chicken mixture and cook, turning frequently,until the chicken is cooked through, 6-8 minutes.
Fluff the quinoa with a fork and transfer to a large platter. Top with the chicken mixture, apricots and cilantro.
Thank you to jen7272 for this recipie
jen7272's blog
Food Category
Meat
Dietary Restrictions (check all that apply)
Dairy Free
Egg Free
Gluten Free
High Fiber
High Protein
Low Cholesterol
Low Glycemic Index
Low Sodium
Low Sugar
Peanut Free
Soy Free
Tree Nut Free
Use a rice cooker!
Quinoa can be easily made in a rice cooker. Simply use a 2 to 1 ration (two cups water or liquid to one cup quinoa). I often throw in frozen veggies, a few spices, and have a one-pot meal at the push of a button.
If you don't already own one, a rice cooker should be a staple of any healthy kitchen. Come home from work, toss a few ingredients into it, then walk away. Within an hour, you have a fully cooked dinner. Can you tell this is my favorite appliance?
Note that most inexpensive rice cookers have a removable cooking basket that is non-stick treated aluminum, both of which you want to avoid. With a little internet research, I found a huge (10 cup, big enough for a restaurant) rice cooker with a stainless steel basket, and a removable steamer basket big enough to hold 4 chicken breasts, for under $40.00 on Amazon.com.