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Cooking with quinoa and chicken - 4 recipes

If you like this, you'll definitely like: Quinoa

Chef Tips and Tricks

Mini Cherry Pies

These mini cherry pies are so cute, we could eat them right up!

INGREDIENTS

  • Dough
  • Cherries
  • Apricot, diced
  • Apple, diced
  • Almond Flakes
  • White sugar
  • Brown sugar
  • Baking powder
  • Butter
  • Egg Yolk
  • Water

METHOD

  1. Preheat the oven to 350° F.
  2. Roll out some dough, and then use a cup or a cookie cutter to cut the dough into circles. 
  3. Place each circle into the cavities of a silicone muffin mould (or greased tin), and press into the bottom and along the sides.
  4. Pit the cherries, and throw into a pot. 
  5. Add sugar, baking powder, and water, and simmer until it thickens to a saucy consistency. 
  6. Use a spoon to fill each pie to 2/3 to the top.
  7. Optional: for a bit of variety, you can also fill the pies with apricots + brown sugar + butter, or apples + brown sugar + almond flakes.
  8. For the lattice crust: use a pizza slicer to cut out thin strips of dough, then lace together to form a lattice.
  9. Use a cup to cut the lattice into circles, then gently place on top of the uncooked pies.
  10. Brush with egg yolk and sprinkle with sugar.
  11. Bake the pies at 350° F for 25 minutes, or until golden.
  12. Let cool for 15 minutes, then gently lift the pies out with the edge of a knife.
  13. Enjoy!

Top rated Quinoa and chicken recipes

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Hearty red lentil soup

  • Onion
  • Celery
  • Garlic
  • Red Lentils
  • Red Quinoa
  • Turnip Greens
  • White Navy Beans
  • Chicken Stock
  • Pinches of flour
  • Salt
  • Pepper
  • Cumin
  • Pinch ginger
  • fresh or Canned diced tomato
4.4/5 (5 Votes)

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CHOP CHICKEN INTO SMALL/EDIBLE BITE SIZE PIECES, TOSS INTO A HOT PAN (PREFERABLY CAST IRON) WITH OLIVE OIL

  • WHITE NORTHERN BEANS- 1 CAN
  • WHITE KIDNEY BEANS- 1 CAN
  • BEEF STOCK
  • CHICKEN STOCK
  • 1 YELLOW ONION
  • FRESH GARLIC- A FULL HEAD
  • 3 MEDIUM CARROTS PEELED
  • MUSHROOMS (IF YOU LIKE)
  • YELLOW CORN (IF YOU LIKE)
  • GREEN ONION- 2 STALKS
  • SUN DRIED TOMATOES
  • 2-3 LARGE CHICKEN BREASTS
  • DRY SHERRY- NOT CREAM!
  • 2-3 LARGE BAY LEAVES
  • BLACK PEPPER
  • CAYENNE PEPPER
  • GARLIC SALT
  • COOKED BROWN RICE+ WILD RICE/QUINOA (IF YOU FEEL LIKE IT)
  • CORNSTARCH (IF NEEDED)
  • A GIANT POT FOR COOKING ALL TOGETHER, OR CROCK POT I GUESS
4/5 (5 Votes)

Tips for a gluten free diet from Gourmandize's expert Mandy King.

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Explore more recipes from The Kitchen Chopper View step by step photos here

  • Baking Sheet Ingredients:
  • 2 cups Chopped Butternut Squash
  • 1 large head of Broccoli, Chopped into flowerets
  • 2 teaspoons Olive Oil or melted Coconut Oil
  • 1 teaspoon Curry Powder
  • 1/2 teaspoon Kosher or Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Bowl Ingredients:
  • 4 cups Chopped Kale
  • 8 oz. Cooked Chicken Breast, Chopped
  • 1 cup cooked Brown Rice, Barley or Quinoa
  • 1/2 Avocado, Chopped or 1.5 oz. Mild Goat Cheese, crumbled
  • 12 Kalamata Olives, Chopped
  • 2 Tablespoons Chopped roasted Pistachios
  • 2 Tablespoons Chopped Dried Cranberries
  • Dressing Ingredients:
  • 2 teaspoons Olive Oil or Coconut Oil
  • 1 Garlic Clove, finely Chopped
  • 1/2 teaspoon Molasses
  • 4 Sun Dried Tomato halves (packed in oil), Chopped
  • 2 Tablespoons Rice Wine Vinegar
  • 1 teaspoon Curry Powder
  • Zing Factor: Antioxidants abound with these 3 Zing Factors!
  • 1/8 teaspoon Ground Cinnamon
  • 1/4 teaspoon Turmeric
  • 1/2 teaspoon Chia Seeds
3/5 (23 Votes)

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I was in charge of dinner last night

  • 1/2 onion, chopped
  • 1/2 tsp. granulated garlic
  • 2 Tbsp. butter
  • 3 Tbsp. sliced almonds, toasted
  • 1/2 cup crumbled Feta cheese
  • 1 1/2 cups frozen edamame, cooked al dente in boiling water for about 5-7 minutes, then cooled
  • 2 1/2 cups corn kernels (cut it off left over corn on the cob, or use canned)
  • 1 pint cherry tomatoes
  • 1/8 cup finely chopped basil
  • 1/4 cup finely chopped chives
  • 2 cups torn up baby spinach leaves
  • About 2 cups chopped cooked chicken (we get a rotisserie chicken to save time)
  • 1 cup quinoa cooked in 2 cups chicken broth then cooled (follow my presoaking instructions above)
  • Lemon Dijon Honey Dressing,
  • makes 1 1/2 cups or so, store what's unused for another salad later in the week
  • 1 Tbsp. white balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. honey
  • 1/8 tsp. salt
  • 1/2 a lemon, juiced (we sometimes add a touch more juice to give more of a bright punch)
  • 1/8 tsp. garlic powder
  • 2/3 cup canola oil
  • Whisk all the ingredients, adding canola oil last. Whisk as you add the oil until emulsified. Store in an airtight container for a week or so.
0/5 (0 Votes)

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