I changed the name. GUILTY! This weeks CEimB is cooking up “Balsamic Chicken with Baby Spinach and Couscous”. I chose Quinoa instead of the couscous 1. because I had Quinoa and, 2. we are not couscous fans.
It was picked by Marthe at Culinary Delights. Make sure to visit her site and get the REAL recipe.
As for the Quinoa, lets first get the pronunciation right…say “Keen-Wa”. That’s right. I was saying “QwinOA” for the longest time.
The Incas refer to Quinoa as the mother grain. It contains more high quality protein than any other grain. It stands alone as a complete protein grain. It contains no gluten. It is easy to digest. The flavor is light and nutty and is easy to prepare.
Ingredients for the Apple Crumbles version of tonights Balsamic Chicken (and Quorn) with Baby Spinach and Quinoa…
- 3 TBS Olive oil
- 3 Boneless chicken breasts (Joanne used 2 Quorn Cutlets)
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 cloves garlic, chopped
- 8 oz Baby Spinach
- 2 TBS Balsamic Vinegar
- 1/2 cup Veggie Broth
- 3 Chopped Vine Ripe tomatoes
- 2 TBS Tomato Paste (added this)
- 1 cup uncooked Quinoa
To cook the Quinoa: Place 1 cup dry in 2 cups water in a 1 1/2 qt.saucepan and bring to a boil. Reduce to simmer, cover and cook until water is absorbed (about 15 min). The red color becomes translucent. The germ ring will be visible along the outside edge of the grain.
I followed the rest of the recipe from “The Food You Crave”, page 205 for both Ted’s chicken version and Joanne’s “Quorn” version. I did add 1 TBS to each version of tomato paste.
Ted thought the chicken had very little flavor. The flavor of the sauce carried this dish. It was vibrant and bursting with flavor from the sweet “kick” of balsamic coupled with the tomatoes.
More flavor could be added to the chicken by cooking it about 3 minutes per side then adding it back to the sauce for 5 minutes, at a simmer. It would absorb the flavors as it finished cooking.
We still thought this was an enjoyable meal so a round of applause is offered to Marthe. Good pick!