This is a simple, economical, nutritious recipe that I whipped up because we didn’t have any brown rice; quinoa is too blah to just dump mushroom soup on; so I looked in the refrigerator for alternatives. It turned out to be a refreshing change of pace. It is simple to throw together. Here goes!
- 3 or 4 Chicken Legs (Breasts would work just as well, if you prefer white meat)
- 1 cup Quinoa
- ~3 T Avocado Oil
- 1 Tablespoon Cinnamon
- 2 cups water
- 3 Oranges
In a medium sauce pan, toast the Quinoa in the Avocado Oil until aromatic, then add water, juice of one orange, and 1/2 Tablespoon Cinnamon and boil for at least five minutes, stirring often. Cover and turn off heat. Peel and segment two remaining oranges. Spread the Quinoa in a 10″ x 13″ baking pan. Lay the chicken pieces on top. Slice lengthwise and butterfly spread each segment of the oranges and place them on top of the chicken and the rice. Sprinkle remaining Cinnamon over the chicken. Add a few ounces of water to the pan. Bake at 375ᵒ for about an hour, until the internal temperature of the chicken is at least 165ᵒ.
Serve it with a green vegetable of your choice or a salad, and you have a balanced meal. We had Brussels sprouts.
Poof da boona!