Near East Red Pepper Quinoa with Roasted Chicken
This boxed grain blend was built for chicken, with roasted peppers and basil already in the mix. Buy a rotisserie bird and roast it skin-side up while the grains cook, so two pantry items become a weeknight dinner in under half an hour.
About 500 calories a serving, 39 g protein, 45 g carbohydrate, 18 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- one 2-pound bird rotisserie chicken
From your shelf
- 4.9 ounce box Near East roasted red pepper and basil quinoa blend
Staples
- 1 and 1/2 cups water
- to taste salt
- to taste pepper
- 1 tablespoon butter
- Bring 1 and 1/2 cups water to a boil in a wide pan and stir in the contents of the box and 1 tablespoon butter. Cover and reduce heat to low.
- While the grain blend cooks, break apart the rotisserie chicken into serving pieces, skin it if you like, and arrange on plates. Season with salt and pepper.
- When the quinoa is tender and the water is absorbed, fluff it with a fork and taste for salt and pepper. Serve warm beside the chicken.
Note Swap the chicken for seared shrimp or canned beans if you prefer. Leftovers keep for three days; reheat gently with a splash of water. Serve with a green salad or steamed broccoli to stretch the meal.
On the label
Quinoa, Precooked Parboiled Long Grain Brown Rice, Red Bell Pepper (Dried), Salt, Yeast Extract, Garlic Powder, Tomato Powder, Basil (Dried), Potato Maltodextrin, Onion Powder, Sugar, Natural Flavor (Contains Soy and Wheat), Citric Acid, Black Pepper, Maltodextrin. CONTAINS SOY AND WHEAT INGREDIENTS.
Near East, pasta/noodles, serving 70 g. Ingredients as printed on the label.
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Cooks as quinoa, italian seasoning. Half of it left? Use up the quinoa.