Chicken & Mushroom Quinoa-Crust Pizza with Bell Pepper Sauce

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  • 1 tbsp plus 2 tsp olive oil, divided
  • 1 cup quinoa, rinsed and soaked overnight (TRY: NOW Foods Living Now Organic Quinoa)
  • 1/2 tsp sea salt
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried thyme
  • 9-oz jar roasted red bell peppers, drained and roughly chopped
  • 8 oz white mushrooms, sliced
  • 1/4 tsp fresh ground black pepper
  • 5 oz cooked and shredded boneless, skinless chicken breast (about 1 1/4 cups)
  • 3 oz Manchego cheese, grated (about 3/4 cup packed)
  • 3 tbsp chopped fresh flat-leaf parsley leaves


  1. Preheat oven to 450°F. Place a 10-inch ovenproof skillet (such as cast iron) on center rack until hot, about 10 minutes. Add 1 tbsp oil and heat in oven for 2 minutes. Meanwhile, rinse and drain soaked quinoa and transfer to a food processor. Add 1/2 cup plus 2 tbsp water, 1/4 tsp plus 1/8 tsp salt, tarragon and thyme. Process until mixture resembles runny pancake batter, scraping down bowl as needed, 2 to 3 minutes. When oil is hot, remove skillet from oven and swirl to coat with oil. Pour quinoa mixture into skillet and bake until batter is set and golden brown, about 20 minutes.
  2. Meanwhile, rinse out food processor. Add bell peppers and process until smooth; set aside. In a large skillet on medium-high, heat remaining 2 tsp oil and add mushrooms, black pepper and remaining 1/8 tsp salt. Cook, stirring frequently, until tender and lightly browned, about 10 minutes.
  3. Spread bell pepper sauce over quinoa crust in skillet. Top with shredded chicken, mushrooms and cheese. Return to oven and bake until cheese is melted, 4 to 5 minutes. Let mixture rest in skillet for 5 minutes, then transfer to a cutting board and sprinkle with parsley. Cut into wedges.

Nutty Almond-Sesame Red Quinoa

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1 2/3 cups water
1 cup red quinoa
1/4 cup sliced almonds, toasted
2 tablespoons fresh lemon juice
2 teaspoons olive oil
2 teaspoons dark sesame oil
1/4 teaspoon kosher salt
3 green onions, thinly sliced

1. Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Stir in almonds, juice, oils, salt, and onions.

Balsamic and Grape Quinoa: Prepare quinoa as directed in main recipe; drain. Place quinoa in a bowl. Add 2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon white balsamic vinegar, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 20 halved ­seedless red grapes, stirring to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 201; FAT 4.8g (sat 0.3g); SODIUM 133mg

Lemon-Snap Pea Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1 cup diagonally halved sugar snap peas, 1/4 cup fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon chopped fresh thyme, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring to combine. Serves 4 (serving size: about 2/3 cup) CALORIES 201; FAT 6g (sat 0.5g); SODIUM 131mg

Bean Salad Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1/4 cup minced red onion; 4 teaspoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1 (15-ounce) can ­unsalted cannellini beans, rinsed and drained; and 2 diced plum tomatoes, stirring to combine. Serves 4 (serving size: about 1 cup) CALORIES 243; FAT 6.4g (sat 0.5g); SODIUM 150mg