Let’s face it – we’re all lazy after work. Especially in the summer, all you want to do is sit outside sipping on a cold, fancy cocktail. To make life a little bit easier after 5PM, check out this delicious recipe that’s perfect for those hot summer nights, and just as delicious for lunch the next day.
Cheddar Infused Quinoa + Balsamic Chicken Recipe
Ingredients
- quinoa
- chicken tenders
- balsamic vinegar
- water
- pepper
- tomatoes
- butter
- olive oil
- cheddar - I used actual cheddar string cheese, but feel free to get fancier
Directions
Chicken
- Cut up the chicken tenders into bite-sized pieces and put into a bowl/container
- Fill the container with water, about halfway up the cuts of chicken (not very much. Then, fill the container with same parts balsamic vinegar
- Add pepper for taste and mix. Let marinate for as long as your little heart desires.
- After you start the quinoa, add olive oil to a frying pan (medium heat) and add in the chicken + balsamic and water.
- Let the chicken cook for about 10 minutes, or until tender.
Quinoa
- Add 1 part quinoa to 2 parts water to a saucepan. Boil. When boiling, reduce to a simmer and let sit until all of the water is absorbed.
- When quinoa is done cooking, chop up small pieces of cheddar and throw them into the saucepan. Let sit for a few minutes and then mix until cheddar is melted.
- Cut tomatoes into bit-sized pieces and throw into saucepan with quinoa, mix.
Plate and enjoy! The balsamic is especially delicious as a sauce after it has been slightly reduced in the pan.
You’re welcome – hopefully it becomes a summer staple for you as well.
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