March 10, 2012

HHR #1: Slow Cooker Curried Chicken with Quinoa

In this experiment I wanted to try to see if I could incorporate the no-hassle business of crock pot meals with some fresh ingredients. It turned out to be a success in this house, so I will begin a series called "Hot, Healthy and Ready."  The goal of this series is to be able to come home to a hot and ready meal that incorporates fresh and healthy ingredients. 

You will need:
1 can of diced pineapple (do not drain)
1 lb chicken breasts (I used thighs because they were on sale)
1/2 large onion, diced
2 large carrots, sliced thin
1tsp curry powder
red pepper flake to taste
1 clove of garlic, diced fine
1 cup dried quinoa

Serves 4

In the morning:
 Combine pineapple, chicken, onion, carrots, curry, red pepper flake and garlic in slow cooker. Set on low (will cook 6-8 hours).

When you get home and are starving:
Prepare quinoa as you normally would (I put 1 cup of quinoa and 1 1/4 cups water in our rice cooker and let it do its thing!)
After the quinoa is ready, spread it across the bottom of your plate as a bed for your spinach. Place fresh leaf spinach over the quinoa (we were out of spinach this time, so I just served a side salad with balsamic vinaigrette) and spoon chicken mixture over that. Serve immediately.  Preferably with some wine!

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