Moroccan Quinoa

Are you ready to throw a dance party for your mouth? One full of tender morsels, and exotic spices? Look no further than this flavor-filled side dish. A cinch to throw together, and has fast become a favorite at our table for both casual meals and more formal affairs. As the creator of this recipe suggests, I've found that it is best made a day ahead so that the flavors have a chance to blend. If you're looking for a simple meal-in-one, just add some chopped up cooked chicken to the mix.- Original recipe can be found HERE at EmmaEats.

 

Moroccan Quinoa

 

1 1/4 cups low-sodium chicken or vegetable broth
1 cup uncooked quinoa
1 cup roughly chopped dried apricots
1 cup pitted and chopped dates
6 T extra-virgin olive oil
1 T Moroccan seasoning mix (see below)
juice of 1 lime

Cook quinoa in broth as directed on package until fully done. Combine all ingredients in a large bowl, and toss until well mixed. Delicious served warm or cold and even better the next day! Stores and reheats easily.

*I like to make this with a lime-infused olive oil in place of the evoo (with the lime juice omitted).

 

Moroccan Seasoning Mix

 

5 tsp ground nutmeg
5 tsp ground cumin
5 tsp ground coriander
2 1/2 tsp allspice
2 1/2 tsp ground ginger
1 1/4 tsp cayenne pepper
1 1/4 tsp ground cinnamon
Mix all spices together, and store in a cool dry place for up to 6 months.

Date Stuffed Chicken Breast

This was a recent discovery in BHG All-Time Favorites publication that has a pleasant, surprising medley of flavors in the filling. It will definitely be making its way into our regular rotation!

 

Date Stuffed Chicken Breast

 

2 T pitted whole dates, chopped
4 small boneless/skinless chicken breast halves
2 oz goat cheese, softened
2 T almonds, toasted, and finely chopped
1 t snipped fresh rosemary or thyme
Pinch of salt
1/4 t black pepper
1 T honey
1 T lemon juice

Preheat oven to 375. Place the dates into a small bowl; add just enough boiling water to cover. Let stand for 5 minutes to soften. Meanwhile, using a sharp knife, cut a pocket into each chicken breast by cutting horizontally through the thickest portion - taking care not to go all the way through to the other side.

Drain liquid off dates. Add goat cheese, almonds, and herbs to dates and stir to combine. Spoon cheese mixture into pockets of chicken. If necessary, you can secure with wooden toothpicks. Sprinkle with salt and pepper.

Coat an oven-safe large pan with non-stick spray. Heat skillet over medium, and add chicken pieces, meaty side down. Cook for 3-4 minutes or until brown. Turn chicken. Bake for 15-18 minutes or until chicken is no longer pink (170 degrees F). Meanwhile, in a small bowl combine honey and lemon juice. Brush over chicken the last 2-3 minutes of baking, and again just before serving.

Prep: 20min. Bake 15min. Serves 4.