Posted by: inyomouth | September 5, 2009

Quinoa and Spinach with Baked Sesame Teriyaki Chicken

quinoa01

QUINOA AND SPINACH: This recipe makes 8 half-cup servings, 1 Weight Watchers point each. The original recipe can be found at http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=146341.

Ingredients:

  • 1 Tbsp olive oil
  • 1 large onion, minced
  • 1 medium garlic clove, minced
  • 1 cup quinoa, rinsed
  • 2 cups reduced-sodium chicken broth
  • 1/8 tsp black pepper
  • 4 cups spinach, packed, coarsely chopped
  • 1/2 tsp salt

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender.
  2. Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown.
  3. Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt.

quinoa03

BAKED SESAME TERIYAKI CHICKEN:

Marinade chicken tenders in teriyaki sauce. Arrange chicken in baking dish with marinade poured over the top. Bake at 400 degrees for 15 minutes. Turn over chicken, sprinkle with sesame seeds. Bake 15 more minutes.

(Make sure chicken is fully cooked before eating.)

-b

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: