Hawaiian Chicken

Origional recipe from Cheap Meal Ideas. 

Ingredients:

• 2 T brown sugar
• 1/4 c soy sauce
• 1/4 c corn starch or flour
• 1/2 t ginger
• 1/4 t garlic powder
• 1 c white bean puree (optional, as a thickener)
• 3-4 chicken breasts cut into chunks (or 2 cans chicken)
• 1 c broth (or water + 1 t bouillon, or use broth from canned chicken)
• 1 onion, sliced
• 1 pepper, diced (or 1 can diced  green chilis)
• 2 cans pineapple with juice
• 2-3 clove garlic, minced
• 2 c dry rice or quinoa, cooked 

Directions:

1. Combine all ingredients but quinoa (or rice) in a slow cooker or instant pot. Cook on low 6-8 hours, high 2-4 hours, or in the instant post for 10-15 min. Alternatively, simmer over a stovetop for 20-30 min, or until chicken is done.
2. Serve over rice or quinoa.
3. Alternatively, follow step one but combine them into a freezer bag. Freeze until ready to cook. 

Moroccan Quinoa

Pictured: moroccan quinoa over roasted butternut squash.

Original recipe from Epicurious.

Ingredients:

• 2 T olive oil
• 1 onion, chopped
• 2 c carrots, chopped
• 4-5 cloves garlic, minced
• 2 t paprika
• 1 t salt
• 1/2 t pepper
• 1/2 t cumin
• 1/2 t turmeric
• 1/2 t ginger
• 1 1/2 c (1 can) tomatoes, peeled and diced
• 2 T lemon juice
• 1 1/2 c water
• 1 c quinoa
• 2 t minced mint, opt
• roasted squash or baked sweet potatoes, opt

Directions:

1. In a large pan over medium heat, heat oil.  Add onion and carrots, saute 5 min.  Add garlic and saute 1 min more.
2. Add spices, tomatoes, lemon juice, and water; bring to a boil.  Add quinoa.  Cover and simmer 15-20 min, until quinoa is soft and liquid is absorbed.  Simmer uncovered if necessary, to remove more liquid.
3. Serve over roasted squash or baked sweet potatoes.  Yum!

Breakfast Quinoa

Pictured: breakfast quinoa prepared with apple and topped with yogurt, blueberries, and brown sugar.

Original recipe from Hy-Vee Seasons Magazine.

Yield: 8 servings.

Ingredients:

• 1 c oatmeal
• 1 c quinoa
• 1/2 t salt
• 3 1/2 c water

Directions:

1. In a med saucepan over high heat, combine water with quinoa and salt. Bring to a boil, then simmer on low 10 minutes. Add oats, simmer 2-4 minutes more until quinoa is soft and ready.
2. Top with favorite toppings. We usually add 2-4 T sugar, 4 T yogurt, and a handful of frozen berries.

Enchiladas

Pictured: enchiladas topped with cilantro.

Original recipe from Angela's Awesome Enchiladas.

Ingredients:

• 1 T oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pepper, diced (or one 3-oz can chopped green chilis)
• 1-2 c frozen (or 1 can drained) corn
• 2 1/2 T taco seasoning
• 1 t bouillon 
• 1 T lemon juice
• 1 c sour cream, plus more
• 1-2 c cooked chicken, diced
• 1-2 c cooked beans or quinoa (or 1/2 of each)
• 8 (12 inch) flour tortillas
• cheddar cheese shredded to taste
• 1 (10 ounce) can enchilada sauce
• optional toppings: fresh tomatoes, olives, greens

Directions:

1. Preheat oven to 350.
2. In a medium, non-stick skillet over medium heat, warm oil. Sauté onion, peppers, and garlic. 
3. Add seasonings, lemon juice, and 1 cup sour cream and stir well. Mix in chicken and beans or quinoa. Heat through.
4. Spread about 1/4 c sour cream across bottom of pan. Roll even amounts of the mixture into the tortillas. Arrange in a 9x13 inch baking dish. Cover with ench sauce and cheese to taste. 
5. Bake uncovered 20 minutes. Cool 10 minutes before serving. Top each serving with chopped tomatoes, olives, and/or ripped greens.