Mmmm. Tell me that picture doesn’t make your mouth water. Are you a quinoa aficionado? This dish is a perfect blend of vegetables and lemon zing, which is always welcome on a winter day. Don’t lemons in the winter just make you feel a little bit better about the cold? I think it’s something I genuinely crave this time of year.
If you are in love with quinoa, or would like to be a little more, you’ll love our Quinoa Crazy, our cook book that includes quinoa in every recipe. And until December 5th, you can get it for 40% off at Familius.com by entering the code FamiliusFamily. Familius did an amazing job on it, and you will love it. It is beautiful. (And gluten-free!)
But back to the recipe, this is a great, fast dinner option that won’t get more than one skillet dirty. Add this to your 30-minute meal list! On a week when you probably help prepare the most elaborate meal of the year, that is definitely a blessing.
3 tablespoons of olive oil
1 1/2 pounds of chicken tenders
1/2 onion, thinly sliced
2 cloves of garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of thyme
1/4 teaspoon of rosemary
1/4 teaspoon of marjoram
1 16 oz package of frozen stir fry vegetables
3 cups of tri color quinoa cooked
1/2 lemon thinly sliced
garnish with additional lemon slices
1. Heat up the oil in a large skillet. Add the chicken cook until throughly cooked light brown.
2. Stir in the onions, garlic, salt, pepper, thyme, rosemary, marjoram at the end of cooking the chicken. Let the onions get soft.
3. Toss in the vegetables, quinoa and the lemons and let cook together for about 5 minutes. Serve warm. Garnish with more lemons if desired.
My husband kept asking “What’s in this rice?” in an amazed sort of voice. We eat a lot of brown rice, so this was a good change. The picture doesn’t quite show the details, but this rice contains all sorts of yummy pieces in it. It’s a healthy, clean eating version of fried rice that you will love.
Also, we are so excited that our publisher, Familius is running a Friends and Family sale this holiday season! And since you are our friends, we’d like to share it with you! This means you can get our books for 40% percent off until December 5th. Grain Crazy, Quinoa Crazy, and Chia Crazy, and our Grain Crazy app all make great gifts for your friends that eat love healthy food!
3 tablespoons of oil
3 green onions, chopped
1/3 of purple onion chopped finely
1/2 leek chopped in small pieces
2 zucchini, diced
2 tablespoons of oil
dash of salt
2 tablespoons of light soy sauce
4-5 cups of cooked brown rice
salt and pepper to taste
soy sauce for topping
1. In a bowl beat the eggs with the salt.
2. In a frying pan or wok heat up the oil.
3. Pour the vegetables into the hot oil. Stir and cook about 2 to 3 minutes. (Until softened) Take out of the pan and set a side. Keep cover and hot.
4. Heat the remaining oil in the pan and scramble the eggs.
5. Pour in the cooked rice in with the eggs. Add the soy sauce. Toss in the vegetables.
6. You can serve hot or cold. We enjoyed soy sauce on it. I think next time Yum!
(For non vegetarian you could add some cooked shrimp at the end.)
This soup is officially our favorite. We have made this so may times! This is one of my favorite soups to order at restaurants. I am so excited to be able to make roasted tomato soup at home, and to know what all the ingredients are in it. This is REAL FOOD!!! The soup has gone over well with my family and it is a nice healthy dinner. Serve it with a little bread and a nice green salad and you have a great meal. It has been fun to learn how to roast tomatoes too. It is very easy. Its like cooking spaghetti sauce–you can add your own touch to it. 🙂
This soup also makes a great freezer meal. Make extra and freeze it for a night when you don’t have time for all the tomato roasting. You’ll be glad you did!
3 lbs Roma tomatoes (Little less or little more works too)
1/4 cup of olive oil
2 teaspoons of salt
3/4 teaspoons of pepper
1 white onion, chopped (I just chopped in the blender)
5 garlic cloves, pressed
1 tablespoon of butter or vegan butter
1/8 teaspoon of crushed red pepper flakes
1 (28 oz) can of roasted tomatoes whole or crushed (I used fire roasted. Yum!)
5 or 6 fresh basil leaves
1 tablespoon of dried thyme
3 to 5 tablespoons of dried basil leaves
4 cups of water (add more if it is too thick)
1. Heat oven to 400 degrees Fahrenheit. Toss tomatoes that have been sliced in 1/4 pieces, into a bowl with olive oil 1 tablespoon of basil and a little salt and pepper. Spread on cookie sheet. Roast 45 minutes. Don’t let them burn.
2. In a large pot heat on medium heat, add onions, garlic, oil, butter, and red pepper flakes until golden brown. Add the canned tomatoes, spices, and water. Then add the oven roasted tomatoes too. Bring to boil and then simmer about 35 minutes or until thickened. The flavor gets better as it cooks. I put the large chunks of tomatoes and some liquid into a blender and pulse for a few seconds to make the texture of the soup more smooth.
3. You can add more spice if you prefer. Serve or freeze for later.