Lavender Chicken with Tropical Red Quinoa

Tropial Red Quinoa ©Diane Eblin

Tropial Red Quinoa ©Diane Eblin

As you can see my menu can shift ingredients when needed.  I didn’t have the peppers needed for my intended side dish but I was very happy with what I came up with.  The great part about the lavender chicken is, it was already cooked.  I had made extra last month and stored them in the freezer.  The night before, I moved them to the refrigerator so they would thaw slowly.  Sometimes I forget and they thaw and reheat in the microwave all at once.  Cooking extra and freezing for later use is a great gift to give to yourself.  This is how you have inexpensive fast food where you also know all of the ingredients.

Lavender Chicken  ©Diane Eblin

Lavender Chicken ©Diane Eblin

The lavender chicken breast was baked in a 350 degree oven using the Alii Kula Maui Lavender Gourmet Seasoning mix.  I like to use the bone in skin on chicken breasts for the most flavorful meat.  Remember, you don’t have to eat the bones and skin, that’s optional.  When you are shopping and they have a special price on the larger quantity, that is a great way to save the money right then and when you need a fast meal.  I think it’s easier to make the large quantities then trying to make small quantities.  If you keep doing this your freezer will be a wonderful restaurant full of dishes you’ve created.  You can take these for lunches if you work outside the home or a dinner to eat alone when your spouse is out of town.  So many possibilities of cook once, eat twice.

Tropical Red Quinoa

Ingredients:

¼- ½   cup diced mango and pineapple

1 cup pearl onions
1-2 cups sugar snap peas
½-1 cup orange juice
1 tsp Alii Kula Maui Lavender Gourmet Seasoning (just noticed on sale right now)
1 tsp arrowroot
1 tsp virgin coconut oil
1 cup cooked red quinoa (follow directions on box)

Directions: red-quinoa

I used the frozen pearl onions which I tossed into the pan with coconut oil.  Do this quickly and put a lid on it.  A hot pan with oil and frozen wet onions will create lots of spitting.  Keep an eye on the onions and keep them moving in the pan every once in a while by grabbing the handle and giving it a shake or toss.  After these have cooked down and started to brown add in the fruit.  I used frozen today but even with fresh fruit, be careful when adding.  Let that cook a little and add in the sugar snap peas, lavender seasoning and orange juice.  Bring this to a boil and add in your arrowroot slurry. This will thicken very quickly.  Once this is thick mix in the red quinoa and you’re ready to serve.

This side dish could accompany many main dishes such as seafood, pork and even tropical BBQ.

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One Response to Lavender Chicken with Tropical Red Quinoa

  1. Lavender March 6, 2009 at 11:59 am #

    This sounds wonderful – thanks for posting it! I love cooking with lavender but always have to watch myself since a little goes a long way :)

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