I’ve never made this dish before, but I will be making it again. I was thinking about what to make for dinner over the weekend when I knew I wanted to make some type of side dish with quinoa in it. I make a cold orzo salad with spinach and feta cheese, so I thought I would incorporate that into my quinoa.
I just kind of added stuff to the cooked quinoa. Depending on how much you make, you can add more or less of the additional ingredients.
To make the quinoa use 2 cups quinoa and 3.5 cups water. After you bring it to a boil, cover and turn the burner to low and cook on low for 15 minutes until all the water is absorbed.
Meanwhile, chop up some fresh baby spinach, 1 green onion, zest of one lemon. Measure out 1/4 cup (or more if you like!) of feta cheese.
Next, add the spinach, green onion, zest of 1 lemon, and squeeze of half the lemon, 1 tablespoon of olive oil and salt and pepper to taste.
Breaded chicken tenders are a specialty of mine, so for my healthier version, I cut up 3 chicken breasts into cubes. Placed that in a bowl and sprinkled generously with salt and pepper. Next I added about 1/2 cup of bread crumbs over the top with a little parmesan cheese.
In a large non stick skillet I added 1 tablespoon canola oil and heated that up until hot. Add the coated chicken to the skillet and cook on high until browned on all sides and then turn to low and cook until no longer pink. (it will take about 8 minutes total).
Once the chicken was done, I decided to place it on top of the quinoa salad I made and sprinkled with a little more feta.
It was fantastic!
**********Now onto Weigh in for week number 3……..
Down 1 more pound! 🙂 So that’s 9 pounds in 3 weeks! The only thing I’ve done differently this time losing weight, is tracking my calories EVERY day using www.myfitnesspal. It’s free and totally easy to use.
So my goal this week, is to just keep going!