This healthy, gluten-free recipe is a one-pot wonder which comes together in a snap! Skip the sour crean and it becomes a great vegan option.
- 1 cup (250 mL) uncooked quinoa
- 1 cup (250 mL) vegetable broth
- 1 orange or red bell pepper, stem removed, seeded
- 1 medium zucchini, ends trimmed and cut into 3” (7.5-cm) pieces
- 1 cup (250 mL) fresh corn kernels (about 2 ears)
- 2 garlic cloves
- 1 can (15 oz/425 g) low-sodium black beans, drained and rinsed
- 1 can (14.5 oz/411 g) fire-roasted diced tomatoes, undrained
- 1-2 tbsp (15-30 mL) Tex-Mex Rub
- ¼ cup (50 mL) fresh cilantro leaves
- Diced avocado, sour cream and lime wedges (optional)
- Combine the quinoa and broth in the Deep Covered Baker. Cover and microwave on HIGH for 10 minutes.
- Meanwhile, cut the bell pepper into quarters and the zucchini in half lengthwise. Using the Quick Slice, cut the bell pepper (skin-side up) into strips. Slice the zucchini halves crosswise.
- Remove the baker from the microwave. Stir in the vegetables, garlic pressed with the Garlic Press, beans, tomatoes with juice, and rub.
- Microwave, covered, for 8–10 minutes, or until the quinoa has absorbed the liquid.
- Remove the baker from the microwave and let it stand, covered, for 5 minutes.
- Snip cilantro in a small bowl with the Professional Shears.
- To serve, sprinkle the quinoa with cilantro and top each serving with avocado and sour cream, if desired.
Yield: 5 servings of 1 1/2 cups (375 mL)
Nutrients per serving:
Calories 230, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 660 mg, Carbohydrate 46 g, Fiber 9 g, Sugars 8 g, Protein 11 g
- 2 tsp (10 mL) chili powder and 1 tsp (5 mL) of ground cumin can be substituted for Tex-Mex Rub.
- To make this recipe on the stovetop, increase vegetable broth to 1½ cups (375 mL). Combine the quinoa and broth in Rockcrok® Dutch Oven and cover. Bring to a boil over medium-high heat; reduce the heat to a simmer for 10 minutes. Continue as directed in steps 2 and 3. In step 4, bring to a simmer, covered, for 15 minutes or until quinoa has absorbed the liquid. Let it stand 5 minutes. Continue as directed.
Want more recipes to help you change up boring dinners? Check out Patti’s website where there is over 250 recipes to spice up your dinner menu. If your wish list is bigger than your wallet, host a party to earn free and discounted products. Just like to shop, check out the monthly customer specials.
Have a ThirtyOne-derful day!
Thank you Patti Watson from Pampered Chef for today’s recipe…
USING PINEAPPLE PEEL AS GRILLING PLANKS IMPARTS A WONDERFUL FLAVOR TO THE SALMON AND KEEPS IT FROM STICKING TO THE GRILL.
- 1 pineapple
- 4 salmon filets, 6 oz (175 g) each
- ¼ cup (50 mL) Teriyaki Sauce with Honey
- 1 cup (250 mL) rice, uncooked
- 2 cups (500 mL) water
- ½ tsp (2 mL) salt, divided
- ½ cup (125 mL) grape tomatoes
- 1 garlic clove, peeled
- ½ jalapeño pepper, seeds removed
- ¼ cup (50 mL) cilantro, loosely packed
- ½ lime
- Preheat the Indoor Outdoor Portable Grill to medium-high heat.
- Slice the top and bottom off of the pineapple and peel and core it using the Pineapple Wedger.
- Place the salmon filets on top of each of the four pineapple peels and brush with the Teriyaki Sauce with Honey.
- Grill the salmon, covered, for 25–30 minutes, or until the internal temperature reaches 120°F (50°C) for medium doneness.
- Meanwhile, add the rice, water, and ¼ tsp (1 mL) of the salt to the Rice Cooker Plus and cook in the microwave according to package directions.
- Cut half of the peeled and cored pineapple into 1″ (2.5 cm) pieces, reserving the other half for a later use. Working in 2 batches, coarsely chop the pineapple using the Manual Food Processor and place it in a medium mixing bowl.
- Chop the tomatoes, garlic, jalapeño, and cilantro using the Manual Food Processor and add the mixture to the pineapple. Juice the lime using the Citrus Press and add the liquid to the pineapple mixture.
- Combine the cooked rice and the pineapple mixture. When the salmon is finished cooking, serve it on the planks with the rice mixture.
Yield: 4 servings
Nutrients per serving: Calories 650, Total Fat 14 g, Saturated fat 2.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrates 62 g, Fiber 3 g, Sugars 20 g, Protein 66 g
OUR DEEP COVERED BAKER AND A FLAVORFUL SEASONING MIXTURE MAKE THIS CHICKEN EASY AND IRRESISTIBLE. THIS QUICK MICROWAVE METHOD IS A REAL TIME-SAVER, PERFECT FOR A WEEKNIGHT MEAL OR WHEN A RECIPE CALLS FOR COOKED CHICKEN.
- 1 whole chicken (3 1/2-4 pounds)
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon dried thyme leaves
- For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Professional Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Chef’s Silicone Basting Brush.
- For seasoning mixture, combine ingredients in (1-cup) Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker.
- Microwave, uncovered, on HIGH 25-30 minutes or until Digital Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).
Nutrients per serving:
Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g, Sodium 450 mg, Fiber 0 g
Want more recipes to help you change up the boring chicken dinner? Check out Patti’s website where there is over 250 chicken recipes to spice up your dinner menu. If your wish list is bigger than your wallet, host a party to earn free and discounted products. Just like to shop, check out the monthly customer specials.
Have a ThirtyOne-derful day!