Once again, I am trying to expand my week night dinners… I feel as though I cook the same things week to week sometimes for CBH and I due to time restraints. In an attempt to incorporate some more healthy recipes, I took another stab at quinoa. This time I chose the tri-color quinoa (mostly for my own personal enjoyment to switch things up and add some more color to the dish). Here is a quick throw together for a week night dinner: something warm and hearty for the fall. Especially for a night like last night, when all I wanted to do was cozy up on my couch with a glass of red wine and a good movie.
Ingredients and Prep:
1 cup uncooked quinoa, rinsed.
… (Cook according to instructions. The instructions differ depending on type, but I added 2 cups liquid (either water or low-sodium chicken broth), bring to a boil, cover with lid, and let simmer for 10-15 minutes, until water is absorbed. Fluff with fork.)
2 cups Arrabbiata sauce, heated in a small sauce pan
… (this is basically a spicier marinara sauce… And yes, I took the simple way out last night by using an already made jar of sauce. However, I have made my own spicy tomato sauce before, and you can certainly substitute that in.)
2 chicken breasts, seasoned, grilled/cooked and cubed
Shredded Parmesan to top
Freshly ground black pepper to taste
Serve hot and enjoy!
*little lesson for today: ‘Arrabbiato’, an Italian word, means angry. The red sauce derived its name, Arrabbiata, from the heat of the chili peppers. It is made with garlic, tomatoes and red chili peppers that have been cooked in olive oil. Per each individual’s preference, you can add basil or parsley as well.