Cooking with quinoa and chicken
Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Cooking with quinoa and chicken - 4 recipes

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

Chef Tips and Tricks

VIDEO: Easy Cheesy Mini Pizzas

We are definitely making these Easy Cheesy Mini Pizzas for our next party!

Ingredients

  • Pizza Dough (homemade or store bought)
  • Shredded cheese
  • Pizza sauce
  • Cured ham, shredded
  • 4 eggs
  • Cherry tomatoes
  • Fresh basil

Method

  1. Roll out the dough
  2. Use a small bowl to cut the dough into rounds
  3. Add shredded cheese
  4. Place in oven on an oven tray afr 10 min at 355°F
  5. Put each dough round into a ramekin
  6. Add 1 tbsp pizza sauce, a handful of shredded cured ham 
  7. Break an egg into each pizza
  8. Top with sliced cherry tomatoes and a basil leaf
  9. Place in oven for another 15 mins at 355°F
  10. Garnish with parsley and a pinch of pepper
  11. Serve and enjoy!

Top rated Quinoa and chicken recipes

By

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)

An overview of celiac disease by Mandy King, Gourmandize's Gluten Free Guru.

By

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.

By

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)

By

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)

Any burning questions? Our chefs answer!

Farmer's Junk Drawer Quinoa Salad Winter Lentil Soup