Is anyone else a big quinoa fan? I totally am but I fall into a quinoa rut a lot.
My goal this month, because I am working on eating more carbs (E meals for those of you on the Trim Healthy Mama plan) to help my adrenals, is to experiment with quinoa more.
I also tend to make too much quinoa at a setting so I have been freezing it in single servings so I will have instantly ready carbs to make a lunch or dinner.
I think quinoa sometimes needs to be an acquired taste and one thing that has helped me is that I cook it in bone broth. Bone broth is one of my favorite daily things that I have added to my diet to help with gut health.
If you have trouble finding quinoa locally, Amazon (affiliate link) sells it here.
This dish comes together fast and I love it because it has a nice hefty dose of veggies. I add lots of cabbage, carrots and onions because they are cheap, filling and super good for you. It stretches out the meal so well!
I also like to use (affiliate link) coconut aminos. in place of soy sauce or Bragg’s because I avoid soy.
To save money as well, I like to make whole chicken, like this, and then freeze the extra portions to pull out for quick meals. This is a time saver as well!
And for my allergy friendly people, this dish is gluten, dairy and egg free.
- 2 cups of cooked quinoa (I like to do this in bone broth
- 2 cups of cooked, shredded chicken
- 1 head of cabbage, shredded
- 1 onion chopped
- 3 cloves of garlic chopped
- 3 peeled and sliced carrots
- 1 cup of chicken broth (with fat skimmed off)
- ¼ cup coconut aminos
- ½ tsp ginger
- 2 tsp. black pepper
- salt to taste
- To steam veggies, put broth in a pan, add the veggies, put a cover on it and let them go on low until lightly cooked. (I like mine crunchy)
- Add the cooked quinoa, chicken, spices, and coconut aminos.
- Stir and let cook for a few minutes to let the flavor mingle
- Add salt if needed.
This is an easy peasy E meal. I love that has an Asian flavor so it is a fun meal! (This is another easy meal that is Asian inspired as well!)