I’m currently swamped with work and such, but I promise to try and have an update posted shortly. Until then, please enjoy a favorite blast from the past recipe, quinoa with summer squash, roasted chicken, spinach, corn and tomatoes. Every time I see this dish, I want to make it all over again and again. It’s perfectly light but incredibly filling.
Quinoa with Summer Squash, Roasted Chicken, Spinach, Corn and Tomatoes
Prep Time: 10 min
Cook Time: 25 min
Keywords: entree chicken/turkey
Ingredients (serves 1)
- 1/2 cup cooked quinoa
- 1 chicken breast, diced into large pieces
- 1/2 cup sliced zucchini
- 1/2 cup sliced yellow squash
- 2 cups baby spinach
- 1/4 cup sweet corn
- 1/2 cup cherry tomatoes
- 2 tablespoons feta cheese
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 1 teaspoon agave
- salt and pepper to taste
Prepare chicken. Season with 1 tsp of olive oil salt and pepper, place on a foil-lined baking sheet and roast at 400 degrees for 15-20 minutes or until cooked.
Prepare quinoa as directed.
In a large skillet, saute squash in 1 tsp of oil, salt and pepper for 5-6 minutes until squash begins to soften and brown.
Add cooked quinoa, corn, and cherry tomatoes.
Add cooked chopped chicken and spinach.
In a small bowl, mix balsamic and agave.
Pour dressing over skillet and mix to combine.
Stir in feta cheese and let mixture cook for 1-2 minutes so the flavors incorporate.