Yesterday, I came home from work and was starving. I needed to think about something quick and healthy. I love making different food combinations with quinoa, it is very easy to cook, healthier option than regular rice and also gluten free! If you feel lazy to cook, or doesn’t have enough time to shop for everything, i think you can always count on this warm quinoa salad with soy sauce chicken since it doesn’t require too much effort and pretty much most veggies i have used below could be easily substituted. For my vegan friends, you can always use tofu, black beans, soy glazed carrots for chicken substitute and extra protein.
Zucchinis are my favorite veggies as they can pretty much be in anything I cook or bake. I can enjoy them savory, or sweet. Although, I prefer using them mostly in savory dishes with fresh dill. In Turkish Cuisine, we use a lot of zucchinis and mostly as sauteed in olive oil with fresh herbs topped with plain yogurt.
Let’s start talking about how to make your own for tonight’s dinner.
2 medium zucchinis
1 cup sweet potatoes, chopped in cubes
1 piece of chicken breast
Half of a purple onion, chopped finely
Half of a green pepper, chopped coarsely
1 cup White Quinoa
2 cups of water
Seasoning for the veggies:
3 tbsp olive oil
1 tbsp soy sauce
2 tsp dried oregano
2 tsp cayenne pepper
1 tsp red pepper flakes
2 tsp black pepper
2 tsp raw honey (if you use regular honey use 4 tsp for the same amount of sweetness)
- Preheat the oven to 375°F (190°C).
- Line an unbleached parchment paper on a baking sheet and combine zucchini, sweet potatoes, and bell pepper with the seasoning you made.
- Bake it for 30 mins.
- Meanwhile, cook the quinoa in boiling water, simmer it uncovered.
- Cook the chicken with some olive oil on a separate pan.
- Combine cooked quinoa, roasted veggies and the chicken. Serve immediately, Enjoy!
PS: I topped my salad with some European Style Organic Whole Milk Plain Yogurt From Trader Joe’s.