COPYRIGHT © 2015 by Joy Kushner. ALL RIGHTS RESERVED.

Chicken thighs with Quinoa Pilaf1.

February 11, 2016

 

INGREDIENTS

 

1 c. Quinoa

1/2 c. Cabbage

1/2 c. Broccoli

1 c. Low sodium chicken broth

2 T. Slivered almonds, toasted 

1 T. oil

Chicken thighs, cooked

 

INTRUCTIONS

 

1. Pre heat oven to 350 degrees F.

 

2. Bake almonds until lightly toasted.

 

3. Heat oil in a saucepan over medium/high heat. Add veggies and cook until softened.

 

4. Add quinoa to veggie mixture, stirring constantly until toasted. 

 

5. Add chicken broth and bring to a boil. Cover and reduce heat to low, allowing liquid to be absorbed (about 15 minutes).

 

6. Remove from heat, toss until mixed, and top with toasted almonds.

 

ENJOY!

 

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