Wednesday, August 7, 2013

RECIPE: Moroccan Chicken and Quinoa Salad


This is officially my family's new favourite food! Even my younger son, who is lukewarm about quinoa at the best of times, gobbled this up and immediately asked me when I was going to be making it again. Traditionally, couscous would be used in this type of Moroccan dish but I really like the texture of quinoa in this type of recipe.

There's a lot to love about this dish: It's quick to prepare, it's nutrient-packed, it's naturally gluten-free for those who need that option, and it's easy to make a vegetarian version. It can also easily be made in advance and keeps well for a couple of days in the fridge. You can serve it warm or cold, so leftovers are perfect for lunch the next day.

I try to keep some shredded chicken handy in the freezer so it's extra quick and easy to make up dishes like this and another huge family favourite, my Chicken Enchiladas. When chicken legs go on sale, I will stock up and split them into thighs and drumsticks. I freeze the thighs whole for use in other dishes, and poach the drumsticks and shred them. If you've never poached chicken, it's very simple: toss the drumsticks into a large saucepan, cover with water, bring to a boil and simmer for about 30 minutes or so until the meat is cooked through. Save the cooking water - once you've shredded the meat off the bones, you can return the bones to the water and simmer for another hour or so to get stock.

This recipe makes a generous amount - enough for 4 main course servings plus 2-4 lunch-sized servings.

Ingredients:
2 cups uncooked quinoa
4 cups water
2/3 cup olive oil
juice of 2 lemons
1 tsp cumin
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp ginger
1 tsp salt
2 tbsp honey
24 dried apricots
3 cups shredded cooked chicken
8-12 green onions, sliced

Instructions:
  • Rinse and drain the quinoa, then place in a large saucepan with the water. Bring to a boil, then simmer for 10-15 minutes, until the "tails" pop out and quinoa is tender. Let stand, covered, for 10-15 minutes, then uncover and cool to room temperature.
  • While quinoa is cooking, place apricots in a heat-proof bowl and cover with boiling water. Let stand 10-15 minutes, then drain thoroughly and chop apricots.
  • In a medium bowl, combine the olive oil, lemon juice, cumin, paprika, cinnamon, turmeric, ginger and salt. In a large bowl or serving dish, stir together the cooked quinoa and the dressing until well combined. Gently stir in the chicken, apricots and green onions.
For a vegetarian version, substitute 3 cups of cooked chickpeas for the chicken.

For more simple, tasty and family-friendly recipes like this one, check out my book: Cheap Appétit: The Complete Guide to Feeding Your Family for Less Than $400 a Month (While Eating Better Than You Ever Thought Possible)

 I have added new events to my event page! Come find out where you can catch up with me at a signing, seminar, workshop or food demo HERE.

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Tuesday, August 6, 2013

Welcome CHCH Viewers!

I want to extend a big welcome to everyone who saw my TV appearance this morning on CHCH. 


If you'd like more information about my budget menu planning service, you can find all the details HERE.

If you'd like to know more about my book, Cheap Appétit: The Complete Guide to Feeding Your Family for Less Than $400 a Month (While Eating Better Than You Ever Thought Possible), you can find more information HERE.


If you'd like the recipe for the Cucumber and Bean Salad I prepared on the air, it's right HERE.

I hope you'll stick around and explore the blog a bit! There are lots of simple, family-friendly recipes (go HERE to find an index of all the recipes on the site), as well as lots of other posts about many other aspects of how our family lives frugally and well (click on the different categories at the top of the blog page to find posts in the various categories).

If you'd like to receive new blog posts in your email, simply sign up over on the top right hand sidebar.

If you'd like to catch up with me in person, I have a number of local events coming up in the next couple of months!
  • I'll be at the Hamilton Farmers' Market in the Community kitchen doing a kids' cooking demo on August 24th, and an adult cooking demo on August 31st.
  • I'll be teaching a 2 hour cooking class at the Plains Road Fortinos on September 21st called Beating the Lunchbox Blues. You'll get several different ideas for new foods to tuck into your lunch bag that will please the kids and adults alike, as well as an opportunity to sit down and eat the whole meal!
  • I'll also be doing a book signing and presentation at the Red Hill branch of the Hamilton Public Library on October 9th.
  • Finally, I'm scheduled to teach an Affordable Organics class through Mohawk College Continuing Education this fall. I don't have the full details yet, so watch for the new Mohawk calendar, which will be coming out soon (if you want me to send you the details once I know them, you can email me and I'll let you know as soon as I do!).    

For more details on all of these events, please visit my events page HERE and check back in frequently as I'll likely be adding more fall events soon!

Want to connect with me on social media?

Click HERE to follow me on Pinterest 

Click HERE to follow me on Twitter

Click HERE to like Abundance on a Dime on Facebook and get updates and tips on living frugally

Click HERE to like Cheap Appétit on Facebook and get updates and tips on frugal eating and cooking
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