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Mediterranean Quinoa and Lentils with Chicken and Mussels Recipe

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This recipe for Mediterranean Quinoa and Lentils with Chicken and Mussels is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
*all measurements are approximate, test and adjust
4-6 boneless chicken breasts, grilled
balsamic salad dressing
1 lb frozen mussels (or other shellfish)
1 c quinoa
1 c lentils
6 c water or broth
2 Tbsp olive oil
4 onions, chopped
2 Tbsp minced garlic
1-2 tsp smoked paprika
1-2 tsp herbes de provence
1 small 8-12 oz jar julienne sun dried tomatoes in oil, undrained
1 large 24 oz jar roasted red peppers, drained and julienned
1/4 - 1/2 c balsamic vinegar
salt (1/2 tsp or to taste)
freshly ground pepper (1/4-1/2 tsp or to taste)
Directions:
Directions:
- Cook mussels covered in water in saucepan for about 8 minutes (until they open). Drain, remove meat and set aside. Marinate chicken in balsamic dressing, grill until cooked. Chop and set aside.
NOTE: Next time I'll try cooking them directly in this dish (easier).
- Mix lentils, quinoa and 6 c water in a large saucepan, bring to a boil, lower the heat cover and simmer for 15 minutes.
- Heat olive oil over medium heat in large skillet or saute pan, cook onions 5 mins, add garlic and cook until tender. Stir in smoked paprika, herbes de Provence, sundried tomatoes, roasted red peppers, and balsamic vinegar. Cook for 10-15 minutes until cooked down. Stir in quinoa/lentil mixture, chicken and mussels, add salt and pepper to taste.
Personal Notes:
Personal Notes:
Successful experiment. My first pass was bland I added everything I could think of to make it more flavorful. Ben reminded me to add it to the cookbook. Success!

 

 

 

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