top of page
-
2 cups of All Purpose Flour
-
1 ½ Tbsp of Baking Powder
-
2 Tbsp of Granulated Sugar
-
2 Eggs
-
½ tsp of Salt
-
1 ½ cups of Whole Milk
-
½ cup of Unsalted Butter, melted
-
1 tsp of Vanilla Extract
-
2 cups of All Purpose Flour
-
1 ½ Tbsp of Baking Powder
-
2 Tbsp of Granulated Sugar
-
2 Eggs
-
½ tsp of Salt
-
1 ½ cups of Whole Milk
-
½ cup of Unsalted Butter, melted
-
1 tsp of Vanilla Extract
BBQ Bisuits
Quinoa Chicken Salad
Ingredients
1 cup red quinoa
¼ cup olive oil
2 tablespoons fresh lemon juice zest from 1 lemon salt and pepper, to taste
½ cup pomegranate seeds or
¼ cup dried cranberries
4 green onions, chopped
1 yellow pepper, thinly sliced
1 cup baby spinach
1 cup garbanzo beans, rinsed and drained
½ cup fresh basil, chopped
3 cups baked or grilled chopped chicken breast (hormone-free, antibiotic-free, free-range)
Preparation
1. Rinse quinoa well. Combine quinoa with 2 cups water in a medium pot and bring it to a boil over high heat. Reduce heat, cover, and simmer for 20 to 30 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. In a small bowl, mix olive oil, lemon juice, lemon zest, salt, and pepper. Set aside.
3. In a large bowl, mix quinoa, pomegranate seeds, green onions, yellow pepper, baby spinach, and garbanzo beans.
4. Stir in basil and toss with prepared dressing.
5. Top with chicken.
6. Serve chilled or at room temperature.
bottom of page