I tried red quinoa for the first time today. It's interesting...it has a nutty taste, and the texture is firmer than plain quinoa. This makes it a good candidate for a crock pot dish. You can use either plain quinoa or red quinoa in this dish - either one will taste great. I feel like jumping up and down about this recipe - it's easy and fast, and for such a simple dish it's really yummy. I'll admit to eating the quinoa cold for breakfast the next day - the leftovers are great. My taste-testers (thanks M.!) thought it was delish too. I love crock pot recipes, and this is now one of my favorites.
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
2 cloves minced garlic
1/2 cup quinoa (red quinoa, if available)
1/2 tsp. salt
1/2 tsp. pepper
1 cup water or chicken broth
1 tbsp. lemon juice
1 tbsp. olive oil
4 skinless, boneless chicken breasts with seasoning of your choice, such as Italian (I used Penzey's Sandwich Sprinkle which is good on everything)
1 tbsp. parsley
1/3 cup chopped walnuts or pecans , if desired
Grease crock pot with cooking spray. Combine onion through olive oil in crockpot and stir well. Season chicken breasts and lay them on top of the quinoa mixture. Cover and cook on low 4 - 6 hours or until the chicken is cooked through. Remove the chicken to a serving plate. Stir the parsley and nuts into the quinoa. Serve the quinoa alongside the chicken with a salad to accompany it.