Skip to main content

Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Mediterranean Quinoa Salad with Rosemary Chicken

"Every bite is filled with fabulous flavors, and it's healthy!"

INGREDIENTS:
2 boneless skinless chicken breasts
2 tsp. olive oil
1 tsp. fresh rosemary, diced
1 tsp. oregano
2/3 cup quinoa (uncooked)
1/3 cup red onion, chopped
2 cups raw zucchini, quartered and sliced
1/4 cup Kalamata olives, pitted and sliced
2 garlic cloves, minced
1 small lemon, juiced
2 Tbs. olive oil
1 cup cherry tomatoes, halved
2/3 cup feta cheese, crumbled
Sea salt and pepper to taste

PREPARATION:

1.     In a medium saucepan, add quinoa and fill pan with 1 1/3 cups of water.  Bring to a boil; reduce heat to low, cover and simmer until tender (15 to 20 minutes).  Fluff with a fork and set aside to cool.

2.     Season chicken, on both sides with rosemary, oregano, sea salt and pepper.

3.     In a skillet, sauté the chicken breasts until the juices run clear.  (Approximately 3 minutes per side.)  Let cool and slice into 1/2” cubes.

4.     In a large bowl, add the red onion, zucchini, Kalamata olives, and garlic.  Toss well.

5.     Add the quinoa, 2 Tbs. olive oil, and lemon juice.  Toss well.  Salt and pepper to taste.

6.     Add the chicken, cherry tomatoes and feta.  Toss well.

7.     Serve and enjoy!

Comments

Popular Posts