This side dish is resting nicely in our refrigerator for lunch with leftover oven fried chicken cornbread,and black eyed peas.I am always looking for ways to eat healthier,but still make food that we love. The family loves when I fry chicken. Instead of frying it on the stove,I baked it in the oven. We save leftover bread like the heel that doesn’t get eaten,breaking up the bread and letting it dry in a bowl. Then we give it a quick mix in the blender and use the bread crumbs to coat fish,chicken,and pork. I coated the chicken in melted butter,then rolled it in the crumbs and baked it in the oven on 375 degrees till no longer pink. The cornbread was homemade from a bag of corn meal. The black eyed peas were made with chicken broth,salt,pepper,and an onion. I bought them in the freezer section at Walmart,labeled Fresh Foods Grade A,with snap beans.
The ingredients in this dish mix together so well and give the red quinoa a flavor burst instead of just serving it plain.
Our daughter has taken on a side job at a farm along with working full time and she still stops by with fresh vegetables that she has just pulled.
One large fresh cucumber from the farm two cups red quinoa,cooked-one avocado,diced-one small yellow onion,diced-one clove garlic,diced-one can black beans,drained-one large big boy tomato,diced-salt &pepper-two tablespoons olive oil.
Mix well and place in the frig to enjoy later. The smell when you are stirring the ingredients together is incredible. I could not help myself!! I ate some for breakfast 🙂
Do you have a favorite quinoa meal you or your family loves? If so, please share the recipe with us.
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