Serves 5 as main course; approximately 394 calories, 38 grams carbs, 15 grams fat, 31 grams protein per serving
Ingredients:
1 pound boneless, skinless breast of chicken, sliced into thin strips
2 cups low sodium chicken broth
1 stalk of lemongrass, sliced thinly
1 TBSP finely chopped ginger
4 tsp ground cumin, divided
Salt
Ground black pepper
1 cup whole grain quinoa
1 ½ cup red seedless grapes, halved
½ cup roasted almonds, chopped roughly
2 TBSP olive oil
2 TBSP rice vinegar
2 oz reduced fat feta cheese, crumbled
2 TBSP fresh lime juice
Lime slices, whole grapes, whole almonds for garnish (optional)
Method:
Bring the broth, lemongrass, ginger, 2 tsp of cumin, and black pepper to a boil and add chicken. Bring back to a boil and turn off heat. Let chicken soak in broth for 15 minutes, remove chicken and strain and save broth.
Rinse quinoa first if so directed. My whole grain quinoa doesn’t require rinsing. Make quinoa per package directions, using the reserved broth as the liquid (add more chicken broth if needed).
Rinse quinoa first if so directed. My whole grain quinoa doesn’t require rinsing. Make quinoa per package directions, using the reserved broth as the liquid (add more chicken broth if needed).
Move to serving bowl to cool.
When quinoa has cooled, add chicken, feta, grapes and almonds. Whisk together olive oil, rice vinegar, and remaining 2 tsp cumin. Add dressing to quinoa mix and stir gently to combine. Drizzle lime juice over salad and add salt and pepper as needed.
