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.