Thursday, April 30, 2015

Quinoa risotto

Hey! It's been a while!!! 
Sorry for not posting new recipes for a while but I was busy. You know how life gets in a way. Well, I am happy to say that I am eating very healthy and I work out a lot. So, for those of you who is still interested in my blog... There is going to be a ton of healthy recipes. Here we go...
I love quinoa and it's packed with good stuff! 
1/4 of big white onion - chopped
1/2 cup dry quinoa
4 portobello mushroom caps
Kale (as much as you want)
1 cup milk (I don't eat dairy, so I used almond milk) 
1-2  chicken breasts
1 tbs Garlic powder 
Black pepper and salt to taste

Start with heating a frying pan, throw chopped onion in there. Yep, that's right no oil or butter! 
As soon as the opinion starts being soft, add 1/4 cup of water. Cut up chicken breasts and add to the onions. Keep your eye on it, give it 30-40 seconds and add quinoa. Pour 1 1/2 cups of water in the pan, cover and turn the heat down to medium-low. 
Quinoa will absorb all the water after 10-15 minutes, when it happens add milk, cut up portobello and cut up kale, stir, add garlic powder, salt and pepper, stir again and put the lid back on for another 5-7 minutes. TaDaa! Enjoy! 😉