Quinoa Fried Rice and Curried Pineapple Chicken

It's marathon season and I crave protein.  After my marathon two weeks ago, I had my heart set on a BIG deli sandwich with meat, cheese, and veggies.  Luckily, my loving mother volunteered to "run" down the street to a local quaint deli and get me the best sandwich ever known to man (or marathon runner).  Now, as I train for the next marathon, protein is essential as I maintain my high mileage.  Quinoa Fried Rice is packed with protein from the quinoa and eggs.  In addition, this a great meal for little ones as it is easy to eat with little hands. 

I dislike mushy fruit.  The thought of mushy strawberries in yogurt makes me gag.  So does the thought of mushy pineapple in a saute.  Curried Pineapple Chicken creates a thick curry coconut sauce that is mild and not overpowering and full of flavor.  Topped with fresh chopped basil, even the baby loved this dish!  I added the pineapple at the end to eliminate the mushy factor.

Quinoa Fried Rice

Serves 4

1 cup quinoa

2 cups water

3 teaspoons soy sauce

1 teaspoon minced garlic

1/8 teaspoon ground ginger

1 cup frozen peas

2 eggs

Salt and pepper to taste

Bring water to a boil in a medium saucepan.  Add quinoa. Return to a boil, then simmer 12 minutes.  Remove the lid and fluff with a fork.  Add the soy sauce, garlic, ginger powder and frozen peas.  Stir to combine.

Push the quinoa to the side of the saucepan and add the two eggs.  Cook over medium heat until the eggs begin to set.  Scramble with a fork.  Then stir well to combine with the quinoa mixture. 

Curried Pineapple Chicken

Serves 4

1 can (20 ounces) pineapple chunks, undrained

4 boneless skinless chicken breast halves

1 can (15 ounces) cannellini beans, rinsed and drained

1 large onion, chopped

1/2 cup light coconut milk

2 tablespoons cornstarch

2 tablespoons sugar

1 teaspoon curry powder

2 garlic cloves, minced

2 teaspoons minced fresh gingerroot

1 teaspoon salt

1 teaspoon pepper

1/4 cup minced fresh basil

In a large nonstick skillet with a drizzle of olive oil, sauté onion and chicken until browned.  Stir in the beans. 

In a small bowl, combine the juice from the pineapple (reserve the pineapple chunks), coconut milk, cornstarch, sugar, curry powder, garlic, and gingerroot.  Pour into the pan with the chicken.  Cover and let simmer until chicken is cooked through.  Stir occasionally to prevent burning.

Stir in the pineapple chunks and heat through.  Serve.