Well I guess the "Sometimes Becky" will be the first one to post the quinoa challenge photo and recipe. I didn't get the challenge done in the deadline but I made it for dinner tonight at it was yummy! It's by far the best quinoa dish I've made. There are some changes I would make to the following recipe but not too many. I got the recipe from AllRecipes and made just a few changes.
1 cup quinoa
2 cups chicken broth (low sodium)
4 tbsp olive oil
3 green onions (calls for 2 garlic scapes but I couldn't find those), chopped
6 cloves of garlic (needs more-couldn't taste the garlic)
1 small onion,chopped
2 boneless, skinless chicken breasts, cut into strips
1 zucchini, diced
1 tomato, diced (need more unless it is a large tomato)
4 handfuls of fresh baby spinach
4 ounces crumbled feta cheese
8 fresh basil leaves, sliced (need a lot more-couldn't taste it at all)
1-2 tbsp lime juice
1/8 cup pine nuts, toasted
Put the quinoa and chicken broth in a pot and bring to a boil. Reduce heat, cover and simmer for 12 minutes (or maybe a little longer-the quinoa had a little bit of a crunch still).
Heat 2 tbsps of oil in a large skillet. Cook the green onions, garlic and onions until the onion is translucent. Add the chicken and cook until the chicken is still a little pink (I cooked it through). Remove the meat mixture and set aside. Put the remaining 2 tbsp oil in the skillet and add the zucchini, tomatoes and spinach. Cook until zucchini is tender-5 to 8 minutes. Return chicken to the skillet and sprinkle with feta cheese, basil leaves and lime juice. Cook until the chicken is done. Serve over quinoa and top with pine nuts.
This was quite tasty but a little salty-probably just from the feta cheese. Not sure how to fix that. My kids ate a few pieces of chicken but wouldn't eat the quinoa or anything else. I diced the zucchini very small and couldn't taste it so it's a nice way to get more veggies in a dish! Natalie and Noah wanted me to take pictures of their food as welll so here are their plates.