Organic chicken with wild rice, quinoa and kale it’s a perfect healthy winter recipe, which can be made ahead of time and enjoyed throughout the week.
1 cup wild rice
1 cup quinoa
2 organic chicken breast, cut in small pieces
8 oz fresh mushrooms, sliced
1 onion, chopped
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon ginger, chopped
2 cups fresh kale
salt and pepper to taste
Use 1 cup wild rice and 4 cups water. Boil water (salt to taste), add rice, cover, return to boil, then turn down heat to low. Simmer 45 minutes or until desired tenderness. When it’s done drain and fluff.
In the same time place 1 cup quinoa and 2 cups water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, for about 15-20 minutes. When done, the grain appears soft and translucent., fluff with a fork.
In this time heat the olive oil in a frying pan over medium-high heat. Add the onion, mushrooms, chicken and ginger. Cook, stirring occasionally for 7 minutes, add soy sauce and rice vinegar. Cook until the chicken is done. Stir in the rice and quinoa, salt and pepper mixing well with a wooden spoon for another 10 minutes. Remove from the heat , add the kale, mix well, cover and let rest for 3 minutes.