Tuesday, November 27, 2012

Chicken and Quinoa Casserole

You may remember that my youngest daughter, "Actress", was always the most vocal about her dislike of our new grain-free, sugar-free lifestyle.  There was always a great deal of drama surrounding the fact that there was no "non-paleo" food in the house.

Fast forward a year or so...

With the beginning of her high school years, and the stresses of moving from one state to another, my baby girl has decided to make some changes in her nutrition and activity level.  She surprised Superman one day by asking him to show her the Crossfit ropes.  And the day after Thanksgiving, she started her own 30-day Paleo Challenge.  She has been a rockstar.  Yes, some of the wods make her weep and groan (I believe even seasoned Crossfitters can relate).  But she's been sticking with it, and has seen good results.  She's even shown an interest in becoming a dietitian.  She is an amazing young woman!

One of Actress's favorite pre-paleo dinners was Chicken and Rice Casserole.  I used to believe this was a healthy dinner:  chicken, vegetables, rice, cream of chicken soup (yes, that gelatinous substance found in a can).  Tonight, I have altered it to align with our new nutritional style.

Chicken and Quinoa Casserole
2 c. quinoa, blanched
1 1/2 c. chicken broth
1/2 c. coconut milk
1/2 onion, chopped
2 - 3 cups chopped vegetables (carrots, broccoli)
4 - 5 chicken breast halves
seasonings to taste

Blanch the quinoa in a large pot of boiling water for 4 minutes.  Drain.  Stir everything except chicken together in a 9x13 glass baking dish.  Top with chicken.  Season as desired.  Cover with aluminum foil.  Bake at 375 for 45 - 60 minutes, or until chicken is cooked through.

My chopped veggies
Fresh out of the oven!

Yummy and satisfying.

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