August 4, 2013

Adventures in Gluten Free Cooking Part II

Tonight was all about Indian inspiration!  I made a curry spice rubbed chicken with ginger quinoa (keen-wah) and edamame. 
I found this at the grocery store.  It was quick an easy.  I added a little bit of garlic powder for additional flavor.  (Garlic POWDER, not garlic salt.) 
I also added steamed edamame to the quinoa for added protein.

Ingredients:
2 chicken tenderloins/1 chicken breast
coconut oil
Rub (1/2 tsp of each)
cumin, garam masala, tumeric, garlic powder, onion powder, chile powder, paprika, dried basil, and sesame seeds.  
1/4 tsp salt and pepper

1.  Put rub and chicken into a ziploc bag and set in the fridge for 30-40 minutes (or longer)

2.  Heat 1 tsp of coconut oil in a pan over med to med-high heat. (You could use canola or olive oil though you might not get the awesome crust from the rub.  I happened to have this on hand because I use it for hair treatments in the winter.  Coconut oil is good because it heats to a higher temperature than other fats.)

3. Saute chicken in coconut oil until cooked through. 
4. Serve chicken over bed of quinoa/edamame mixture.

I have come to the conclusion that I'm not a huge fan of quinoa.  But, this brand was better than others I've tried.  If you're not afraid of something different... go for it!

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