616 calories, 4.7 grams sugar, 25.8 grams fat, 38 grams carbohydrates, 54.8 grams protein
This light and refreshing meal is the perfect spring stir-fry. Every ingredient, from fiber-packed quinoa to antioxidant-rich spinach, is not only good for you, but also delicious when tossed with pomegranate vinaigrette and tart, juicy raspberries.
1/2 c. uncooked quinoa, rinsed
1 c. chicken broth
Dash garlic powder
1 tsp. canola oil
2 chicken breasts, sliced
Salt and pepper
1/2 small red onion, sliced thin
1 6-oz. bag baby spinach
1/4 c. bottled pomegranate vinaigrette (or other fruity salad dressing)
1/2 c. fresh or frozen-then-thawed raspberries
2 tbsp. chevre or feta cheese
Combine quinoa, chicken broth, and a dash of garlic powder in a saucepan. Bring to a boil then cover and turn the heat down to medium-low. Simmer until quinoa is tender and all the broth has been absorbed, about 12 minutes. Meanwhile, heat canola oil in a large skillet over high heat. Season chicken slices with salt, pepper, and garlic powder. Add chicken and onion to the skillet and stir-fry until chicken is cooked all the way through. Add salad dressing and baby spinach to the skillet and toss until spinach is wilted, about 1 minute. Divide quinoa among plates, then top with the chicken stir-fry, raspberries and cheese.
Makes 2 servings
Recipe provided by Iowa Girl Eats