Twilight Quinoa With Chicken
This one-pot recipe only has a handful of ingredients and is perfect when you’re craving something hearty and savory. Prep it, set it on the stove and relax as the sun goes down.
Bonus: You can enjoy leftovers (if there are any) the next day straight out of your cooler.
-½ red bell pepper, diced
-Handful of baby carrots, diced
-4 boneless, skinless chicken thighs
-1 box of Nature’s Earthly Choice Garden Vegetable quinoa (4.8 ounces)
-1 ½ cups water
-Salt and pepper to taste
-Handful of fresh thyme leaves
-Season the chicken thighs and brown in a pot. When cooked let rest until cool enough to tear into bite sized pieces.
-Put carrots, red bell pepper and quinoa into the same pot.
-Pour in 1 ½ cups of water, a bit more salt and pepper.
-Remove the thyme leaves from the stem and add to the pot.
-Put a lid on the pot and bring to a boil. Once it reaches a boil, reduce heat to simmer, recover and cook 20 minutes or until the little tail on the quinoa curls out.
-Divide between two bowls and enjoy.
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