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Ranch Chicken Spinach Salad with Garlic Quinoa

9:16 PM

Today's the day that Tanya left for a week in Mexico. She's gone every year for a decade to do mission work in the drug-ridden city of Juarez, right across the boarder from El Paso. Although it isn't the safest place in the world, I know she'll be fine. Make sure to check back for updates!

While the chef's away, I'll be experimenting with juicing! I'm not quite sure what that means yet, so I'll let you know tomorrow. 

Here's dinner from Thursday. We were busy getting Tanya packed, so we needed something easy and light. 

Prep Time: 5 minutes
Cook Time: 20 minutes, or until chicken reaches 165˚F

(Quick Tip: We have a great digital thermometer that recommends the internal temperature for different meats. If you don't, however, there's a great list here.)

Product Love: 
Tessemae's Ranch Dressing, dairy-free gluten-free dressing that's AMAZINGLY DELICIOUS. We picked up this treat at Whole Foods and I was blown away. I never thought I'd have ranch again, but this oil/herbal mixture is even better than the "real" thing. 

1. Cook your Chicken
Butterfly your chicken breast first, cutting it almost in half widthwise so that it hinges open. These thinner pieces will cook faster and more evenly. While you can definitely add seasonings, like we did here, we only added salt today. Drizzle some olive oil into a skillet and cook your chicken over medium heat, flipping halfway through. 

2. Make your Quinoa
1 cup quinoa
2 cups water
1/2 cup vegetable oil
1 clove garlic
1/2 white onion
yields 4 servings
Quinoa is delicious. It's a nutrient-dense whole grain (well, seed actually, but it's considered a grain) that I can actually eat; therefore, I love it. Combine the quinoa, water and vegetable oil in a pot and bring it to a boil. Cover it and turn down the heat, allowing it to simmer for 10 to 15 minutes. It's ready when it comes out of its shell, "popping" the way that popcorn does, and the liquid is gone. 
While it's cooking, dice up your onion and garlic. Sauté both in a little bit of olive oil over medium heat. Add them to the quinoa with some salt and garlic powder and you have an incredible side dish. 

3. Make your Salad
Slice the chicken into strips and add it to a bed of spinach, arugula, or other fresh greens of your choice. Drizzle an oil-based herbal dressing on top, like our favorite ranch, and you're all set.

Tanya's version: she added feta and tomato. YUM.


See you soon,
Becky (+ Tanya)

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