by Bailey Zygutis, Nutritionist, Vitruvian Fitness
Quinoa seeds are rich in dietary fiber, B vitamins, protein, and dietary minerals in amounts greater than in many grains, so this balanced dish satisfies, sustains and promotes good health!
- 1 cup Quinoa, uncooked
- 8 oz Chicken thigh
- 1 tbs Cajun seasoning
- 2 tbs Avocado oil
- 1 cup Brussels sprouts
- 2 cups Spinach
- 2 tbs Liquid aminos
- 1 tbs White vinegar
- Pink salt
- Black pepper
1 Add 2 cups of water to a sauce pan. Add salt and quinoa, then cover, bring to boil and stir occasionally.
2 Trim and rub chicken thighs with a small amount of avocado oil and Cajun seasoning. Grill or pan-fry, browning on each side, then cooking until done on low heat.
3 Add avocado oil to a sauté pan on medium-high. Add Brussels sprouts and liquid aminos; cover and cook.
4 Remove quinoa from heat when grain is translucent and no water remains.
5 Remove Brussels sprouts when softened. In same pan, add spinach to cook briefly, with pink salt, black pepper and white vinegar. Remove from heat when spinach has wilted.
Cut chicken, assemble ingredients, using quinoa as base, and enjoy!
Serves 2 | Prep Time 30 mins