Quinoa-Stuffed Chicken Breasts

Name: Quinoa-Stuffed Chicken Breasts
Ingredients: ½ cup (125 mL) water; ¼ cup (60 mL) quinoa; ¾ cup (185 mL) crumbled goat cheese; 2 Tbsp (30 mL) chopped black olives; 3 Tbsp (45 mL) diced red bell pepper; 1 green onion, thinly sliced; ¼ tsp (1 mL) ground black pepper; 3 tsp (15 mL) dried oregano; 1 large egg; 4 large boneless, skinless chicken breasts; 4 large boneless, skinless chicken breasts; 2 Tbsp (30 mL) extra virgin olive oil; 2 Tbsp (30 mL) fresh lemon juice; ¼ tsp (1 mL) salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

A lightly seasoned chicken breast is wrapped around a savory quinoa filling with melted goat cheese. Perfect with a small spinach salad.

Ingredients

½ cup (125 mL) water
¼ cup (60 mL

Main course
Gluten-free

Method

Preheat the oven to 400°F (200°C).

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork.