This is the third post in my how to cook quinoa series after I fell in love with this super grain with my very first quinoa cooking experience. I have to say that after that first few times using quinoa (as replacement of rice) I did manage to come up with quite a few variations of cooking it.
Well, if you have not tried quinoa before, do not be intimidated. It is pretty simple and very, very easy to cook. And if you think it will taste weird or anything just from the looks of it, let me reassure you that it does not taste weird at all. It has a fish roe texture and size after it is cooked but it has a fragrant nutty flavour. So, you can even think of it as the vegetarian fish roe!
The best part is that quinoa is very healthy and is a really a super grain (or seed, to be exact)!
Health benefits of quinoa:
- It is high in protein as it is loaded with essential amino acids, thus making it a good food addition for vegetarians and vegans.
- It is gluten-free
- It is easy to digest
- It is high in dietary fibre
- It is also high in phosphorus, magnesium and iron.
However, with quinoa, there is such a thing as too much of a good thing because it is pretty high in calories – 100g uncooked quinoa is 370 kcal. BUT, I don’t think that a single portion of quinoa comes up to 100g of uncooked quinoa. A single portion for one person is only 20g or at most, 50g (if you are a big eater) of uncooked quinoa because the grain /seed is not that heavy.
Now, lets continue on with my chicken breast recipes with quinoa for:
Chicken and Mushrooms Quinoa
Ingredients
50g minced chicken breast
3 tbsp light soy sauce
dash of sea salt
5 fresh shiitake mushrooms, chopped
5 cherry tomatoes or 1 large tomato, sliced
1/2 cup quinoa
1 1/2 cup boiling water
chili flakes, to garnish (optional)
Instructions
1. Season the chicken breast with the light soy sauce. Soak the quinoa for about 15 minutes or so and then rinse and drain. (if you bought de-saponised quinoa, there is no need to rinse it too many times as it is the saponin that made it bitter.)
2. Heat up a pan and add the drained quinoa. Stir fry till it is almost dried up.
3. Add the minced chicken, mushrooms and tomatoes and stir fry for a minute or two.
4. Add in the boiling water, lower the heat to low, cover and let it simmer. Check on it after 10 minutes and stir, then let it continue to simmer for another 10 minutes. Turn off the heat and let it stand for 5 more minutes.
5. Serve hot. It is really great to be served with fresh green vegetables and remember to sprinkle the chili flakes on top before serving to add some spice to it.
Chicken and Mushrooms Quinoa
Also part of the Chicken Recipes and Chicken Breast Recipes Series.
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Foong you’ve turned out an expert in quinoa
I really enjoy that you like this super-grain-seed.
The recipe must be absolutely splendid!!
All the best,
Gera
Gera: thanks. Actually I do have a few more quinoa posts coming up so do keep a lookout for more.
I just bought a packet of quinoa today! Can’t wait to try it out! Looks really delicious!
pigpigscorner’s last blog post..Copycat Time – Warm Butternut Squash & Chickpea Salad with Tahini Dressing
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