Thursday, March 1, 2012

Quinoa Stirfry

2 bags of frozen chicken strips from Trader Joes (note that the ones in the refrigerated section contain soy. DO NOT use them if you have a soy allergy. We use the FROZEN ones as they do not contain ANY ingredients that TJ can't have. PLEASE always read the labels, though.)
3 small zucchini, chopped
1 package of mushrooms, chopped in quarters
1 small package of Trader Joe's pre-chopped onion/shallots/garlic mix
Canola oil
1 cup quinoa
3 cups chicken broth

In a large skillet, sautee the onion/shallots/garlic mix in a drizzle of the oil. Once all are softened and translucent, add the zucchini and cook until softened. Do the same with the mushrooms. Once all veggies are cooked, add in the chicken. Once the chicken is no longer frozen, add the quinoa and the 3 cups of chicken broth and mix well. Put lid on skillet and cook until quinoa is tender, about 30 minutes. Mix well and remove from heat. Leave the lid on for another 10 minutes to allow more liquid to absorb.

You will be left with perfectly cooked veggies, quinoa and a small bit of "gravy" from the remaining broth. The result is deliciousness. Enjoy! No rice or other veggies needed. (We had this with a salad.)

This is definitely a TJ-approved meal!

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