Quinoa with Chicken, Sun-dried Tomatoes Artichoke Hearts and Feta {Gluten-Free}

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quinoa-w-chicken-sundried-tomatoes

We just spent two weeks in Poland and it’s an interesting place. Underrated and overlooked.

Not sure I knew what to expect from Poland before we got there but it certainly wasn’t charming towns, which lo and behold the country is actually full of.

Yes, many places were almost completely destroyed in World War II, but to their defense they did a spectacular job rebuilding the cities and old towns to look as they did before.

The country has good food, variety of beers, cities, beaches, natural sites, and better yet  it is significantly cheaper than Western Europe.

One thing Poland does not have though?

Quinoa.

I looked everywhere and did not find a single trace of quinoa in any of the stores. Guess it hasn’t made it’s way over there yet.

So as soon as we crossed the border into Germany I started my quinoa search there and luckily as I was walking past a health food shop, something told me to turn around and go in.

And there it was on the lower shelf, my beloved quinoa.

I bought 2 bags.

So I hope you’re ready for a slew of quinoa recipes.

This one’s a good one though – chicken, sun dried tomatoes, artichoke hearts, feta, the whole gang’s here.

I shouldn’t have to convince you.

Just Yum.

quinoa-w-chicken-sundried-tomatoes

4.0 from 1 reviews
Quinoa with Chicken and Sundried Tomatoes Atrichoke Hearts Feta
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1½ cup quinoa
  • 2½ cups water or vegetable broth
  • 2 tablespoons oil
  • 6 cloves garlic minced, divided
  • 1 pound chicken, cut into slivers (omit for vegan or vegetarian version, use tofu instead)
  • 1 tablespoon basil pesto (vegan for vegan version)
  • 10 cherry tomatoes, halved
  • 10 sun dried tomatoes, sliced
  • ¼ cup feta, cut into cubes (omit for dairy free or vegan version)
  • ½ lemon, juiced
  • 6-10 artichoke hearts pieces, sliced
  • salt/pepper to taste
  • handful basil leaves, slivered
Instructions
  1. Heat 1 tablespoon oil in pot over medium heat. Add half the garlic and cook until aromatic. Add quinoa and cook, stirring occassionally until lightly toasted. Add water and bring to a boil then reduce heat and simmer covered for 20 minutes or until cooked through.
  2. In a bowl mix chicken slivers with 1 tablespoon basil pesto, salt and pepper to taste. Heat remaining oil in pan over medium heat and place chicken in a single layer. Cook without moving for several minutes until browned then flip over and cook for several minutes until browned and cooked through. Remove from pan and slice into bite sized pieces.
  3. When quinoa is cooked through combine all ingredients, sprinkling with lemon juice.

 

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Comments

  1. says

    Hello,

    Yes, one of the down sides of traveling is not having a few of your favorite staples. While I do admit that I did buy a few jars of very expensive peanut butter now and then, my family did adopt the local diet. I adore the English pub food and Costa Rica cuisine. However, I never did grow to like the German food heavily based on pork. Lucky for us France and Italy were close by to help out.

    I tried a recipe very similar to this one and very much enjoyed it. I am always looking for recipes using artichoke hearts. Thanks for sharing!

    Mishele

    • Vicky says

      Thanks for commenting! Glad you enjoyed the recipe! Yes German food is indeed so so heavy. We’ve been here for the last 3 weeks and the food is definitely too much – luckily we’ve been renting a bunch of apartment and I’ve been cooking a lot. Need a fresh salad in between all those sausages!

  2. says

    Who doesn’t love quinoa?! I love quinoa, of all colours! Looks tasty without the use of chicken (perhaps with Beyond Meat)! I never tried pesto in my quinoa dishes, mostly chimichurri and harissa, but that sounds like a great idea, thanks for the tip!

  3. Sarah says

    This is listed under your vegan recipes but it has chicken in the ingredients… But chicken is NOT vegan.
    Thank you,
    Sarah Segraves

    • Vicky says

      Good point Sarah. I meant to add in a substitute for the chicken for vegan or vegetarian recipes but seems to have missed that.

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