Heat the oil in a 3-quart saucepan over medium-high heat. Add the quinoa and garlic and cook and stir for 2 minutes or until the quinoa is lightly browned. Stir in 2 cups broth and heat to a boil. Reduce the heat to low. Cover and cook for 12 minutes or until the quinoa is tender. Remove the quinoa to a bowl. Cover and refrigerate for 1 hour or until chilled. Season to taste.While the quinoa is chilling, season the chicken as desired. Heat a 10-inch nonstick skillet over medium-high heat. Add the chicken and cook until well browned on both sides and cooked through. Remove the chicken from the skillet and cut into thin slices.Place the pepper, almonds, lemon juice, lemon zest and remaining 1/4 cup broth into a blender. Cover and blend until the mixture is smooth. Season to taste. Stir in the parsley. Divide the quinoa mixture, spinach, chicken, tomatoes, avocado, olives and cheese among 4 bowls. Drizzle with the roasted pepper mixture.
1 tablespoon olive oil1 cup uncooked quinoa, rinsed2 cloves garlic, minced2.25 cups Swanson® Chicken Bone Broth1 pound skinless, boneless chicken breast halves0.5 cup chopped roasted red bell pepper0.25 cup slivered almonds, toasted3 tablespoons lemon juice1 teaspoon grated lemon zest1 tablespoon chopped fresh parsley2 cups chopped spinach1 cup quartered grape tomatoes1 avocado, pitted, peeled and sliced0.5 cup coarsely chopped pitted kalamata olives0.333 cup crumbled feta cheese
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