The bestie called the other night.
Her: "What are you doing?"
Me: "Making dinner."
Her: "What are you making? Bean sprouts...with...girdle turdle...and..poo?"
Me: "I hate you."
I'm not sure what girdle turdle is, but we have a way of making up words to entertain ourselves. This conversation however, is the perfect example of how many of my friends perceive the way that I eat. I've noted before that I only purchase organic or locally grown food--but I'm not so hard-nosed that I won't get my fix of Asian food-products, or will refuse to dine out. Here is a dish that can be whipped up for dinner in a matter of minutes--and it's full of good-for-you things. A few of you have asked me for ways to prepare quinoa, and this is one way I commonly use it. Of course everything can be varied to your tastes.
Suka's Chicken Quinoa Salad
1 cup quinoa
1lb chicken, pan-fried
1 14 oz can, black beans
1/2 red onion, large-sized
1 apple, chopped
1 avocado, cubed
1 red pepper, diced
1 cup sweet corn kernels
2 cups chicken broth
1 jalapeno pepper, finely diced (seeds and all)
1 handful cilantro
4 tbl olive oil
2 tbl vinegar
1 tsp cumin
salt & pepper
Cook quinoa similar to rice--two cups of liquid (chicken broth) to one cup quinoa.
I like to cover the pot, wait until it boils, and then quickly turn it to simmer for 15 minutes.
Uncover after 15 minutes, and fluff the quinoa--the germ will separate from the kernal, and will have a slight bite.
Lightly season your chicken with salt and pepper, and then pan-fry until golden on each side.
In a large bowl, whisk the olive oil, vinegar and cumin.
Prepare apple, red onion, red pepper, corn, and jalapeno--toss them in the bowl with the dressing.
Next add the chicken, quinoa and black beans.
Last, (carefully) add avocado and cilantro.
Enjoy, and remember that you are treating yourself to a high protein, high fiber, gluten-free meal! In my book, an easily digestible meal is a great meal :)