
Chickens in the garden is the story of our lives for any backyard hobby farmer. Use your own creative ideas for your chicken for this garden salad, canned beans and quinoa recipe.
INGREDIENTS:
EQUIPMENT:
Look for a substitution
DIRECTIONS:
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring to a boil over medium-high heat, then decrease the heat to simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes on low. Remove from heat, cover, and let the quinoa rest and take a nap for 5 minutes, to give it time to look all fluffy.
Cook your chopped chicken in olive oil, over medium heat in a separate frying pan or skillet. Sprinkle your choice of any kind of spices! After cooking, set aside.
In a large bowl, combine the olive oil, lemon juice, vinegar, garlic. Whisk until blended.
In the same bowl, add in your canned chickpeas or canned beans, chopped vegetables, and parsley. Once the quinoa is mostly cool, add it to the bowl, and mix and toss. Season with salt and black pepper, to taste. Top or mix with your tasty chicken.
Ingredients
Directions
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring to a boil over medium-high heat, then decrease the heat to simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes on low. Remove from heat, cover, and let the quinoa rest and take a nap for 5 minutes, to give it time to look all fluffy.
Cook your chopped chicken in olive oil, over medium heat in a separate frying pan or skillet. Sprinkle your choice of any kind of spices! After cooking, set aside.
In a large bowl, combine the olive oil, lemon juice, vinegar, garlic. Whisk until blended.
In the same bowl, add in your canned chickpeas or canned beans, chopped vegetables, and parsley. Once the quinoa is mostly cool, add it to the bowl, and mix and toss. Season with salt and black pepper, to taste. Top or mix with your tasty chicken.