Oh. My. Word.
Ladies and gentlemen, we have a winner.
As soon as I saw this recipe on Iowa Girl Eats I abandoned my former Diner Challenge plans for this week and switched to this recipe. I just couldn’t wait to try it!
My instincts have never served me better.
Chicken Stir Fry with Goat Cheese and Raspberries
mildly adapted from Iowa Girl Eats
1/2 cup uncooked quinoa, rinsed
1 cup chicken broth
dash garlic powder
1 teaspoon canola oil
2 chicken breasts, sliced
salt & pepper
1/2 small red onion, sliced thin
1 scallion, sliced diagonally
1 clove of garlic, minced
1 bag (6oz) baby spinach and arugula
1/4 cup bottled fruity dressing – I used Annie’s Fat Free Raspberry Balsamic Vinaigrette
1/2 cup fresh or frozen raspberries
1 oz goat cheese (or feta cheese)
1. 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 mostly absorbed, about 10-12 minutes. Turn heat off and let the remainder of the liquid soak into quinoa, about 2 minutes. Fluff with fork.
2. Meanwhile, heat canola oil in a large skillet over high heat. Season chicken slices with salt and pepper. Add chicken, red onion, scallion, and minced garlic to the skillet and stir fry until chicken is cooked all the way through.
3. Add salad dressing and baby greens to the skillet and toss until wilted, about 1 minute. Divide quinoa among plates, then top with the chicken stir fry, raspberries and cheese.
5/5. AMAZING!!! This dinner is spring. You can bet your bottom dollar I’ll be making it again (and again and again) throughout the spring and summer…and fall and winter, too.