Chicken, Quinoa and Eggplant

Posted by Correen in Main Dish, Recipes, Three Ingredients | 0 comments

Don’t scrunch up your nose, we are going to make a couple of killer recipes with these three ingredients! I might add that it is just in time for your Labor Day celebration too.

What is quinoa (KEEN-wah)? Similar in look and texture to couscous, quinoa is a grain high in protein with a chewy and delicious, almost nut-like flavor. Native to South America, quinoa has been an important food in that region for thousands of years. It was not until a few years ago that I even tried or heard of quinoa. Besides the other varieties available, I love using red quinoa, espcially during the holidays because of the beautiful color it adds to seasonal dishes.

You should be finding eggplant plentiful and really fresh right about now. Honest it is not the slimy stuff you remember as a kid…erm that would be me actually. My renewed respect for eggplant came about last year when I tried it again at the suggestion of a vendor at the farmer’s market. First go around with eggplant I baked it, scooped it off the outer skin, mixed it with a bit of olive oil and garlic, then used it as a spread on French bread. Delish! Actually thought it tasted a bit like artichoke, which I love!

Please try to purchase your chicken locally if you can. Knowing the farmer, supporting their business, plus the benefits of fresh far outweigh the couple of bucks extra you’ll spend. We are fortunate to have some property so we raise our own roasters…there is no going back for us!

Without further ado let’s get this Chicken, Quinoa and Egplant Three Ingredient recipe feast going! First up…

Knock Your Socks Off Sup!

Barbecue or bake your chicken. Carve.

While the chicken is cooking. Cube 6 cups of eggplant. In a large bowl toss eggplant with one tablespoon olive oil and 2 minced garlic cloves. Arrange mixture on a baking sheet. Bake at 375° for 30 minutes.  Set aside to cool a bit.

About 15 minutes before chicken is done cook quinoa according to package directions, enough to serve the number of people eating this meal. I love tossing in about two tablespoons of chopped, fresh herbs like rosemary, thyme, parsley, or lavender right into the pan.

Scoop eggplant from outer skin into medium size bowl. Slightly mash with two tablespoons of lemon juice,  a drizzle of olive oil, salt and pepper; to taste.

Plating:  On each plate place a portion of chicken, scoop seasoned quinoa on top, then add a large dollop of the eggplant mixture. Heat if needed.

Sides could include a fresh and fruity summer salad or steamed green beans.

Spicy Eggplant and Chicken Toss

Dice one pound of eggplants into 1/2″ cubes. In a large saute pan heat two tablespoons of olive oil over medium heat, toss in eggplant, salt and pepper to taste. Stir constantly for 3-4 minutes. Cover, cook over medium-low heat, stirring often, until eggplant is tender. About 10 minutes.

In a large bowl add six cups of cooked quinoa, two cups of cubed, cooked chicken and eggplant mixture.

In saute pan (the one you cooked the eggplant in) heat six tablespoons of olive oil, toss in eight cloves of minced garlic, cook for 2-3 minutes. Add two tablespoons of hot pepper paste and two tablespoons of dried mint flakes, toss for an additional 1-2 minutes. Remove from stove, drizzle in juice from two lemons, mix well and add to the bowl of quinoa, chicken and eggplant. Refrigerate up to 30 minutes. Should serve 6-8

Plating: On a bed of lettuce place a serving of Spicy Eggplant Chicken Toss, top with a dollop of plain yogurt, sprinkle with red chili pepper flakes…eat and enjoy!

Make sure to share what you would make with Chicken, Quinoa and Eggplant…thanks!

♥ My Three Ingredient Guidelines: Salt, pepper, other herbs and spices, flour, oil, butter, margarine, sugar,  broth or water, plus misc. pantry items aren’t counted in the ingredient totals. While complimentary sides add to the count of the ingredients, they are merely suggestions to round out the meal.