WHATS IN THE FRIDGE AND LETS MAKE IT DINNER!

BROCCOLI RICE, QUINOA, MARINATED CHICKEN

Well what have we here?  This is what happens when you want to clean out the fridge and make a fantastic meal at the same time.  I had some broccoli rice that I needed to use, and some lovely organic cherry tomatoes, and black beans because I love black beans.  I had my marinated chicken from the carrots and chicken dinner so I decided to do a broccoli and black bean rice, quinoa and marinated chicken.  So lets start with the broccoli rice.

• 1-1/2 cup broccoli rice
• 1/2 can black beans
• 1-1/2 T olive oil
• diced cherry tomatoes, as many as you want.  I had 6 so I used all six
• cumin, paprika, chili powder S&P

I added the fresh broccoli rice to the hot oil, I added the drained and rinsed black beans, and I just sprinkled on cumin, paprika and chili powder, like salting it.  I didn't measure it so it was like I was salting with each spice.  I let it cook about 10 minutes and then added the tomatoes, cooked an additional 5 minutes.

For the quinoa, I ALWAYS cook quinoa in chicken broth, 2 cups chicken broth to 1 cup quinoa and I add diced onions, about 1/3 cup.  Bring to a boil and lower the temp and cook for at least 15 minutes or until the liquid is absorbed.

For the chicken, please follow the recipe for the carrots and marinated chicken.  Basically I used fresh parsley, sage, rosemary and thyme from my garden, no measurement really, just enough to marinated a packet of chicken tenders.  I did only use two leaves of sage, but lots of flat leaf parsley and lovely lemon thyme about 1 tsp and one twig of rosemary.  I chopped all the herbs before putting them in a gallon size baggie with 1/3 cup EVOO, the juice of 1/2 lemon and 2 tsp garlic puree, S&P.   Grill or fry the chicken tenders until done!  Bon  Appetite!!