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.
Ingredients: 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.