Ever since I read that, during tournaments, Gotham Girls Roller Derby loads up on a super healthy high protein, high carb concoction of what is lovingly dubbed "Athlete Gruel", http://sweetsherrypie.blogspot.com/2010/11/and-were-not-having-hot-mush-today.html, I have been wanting to try my hand at making myself a bowl of this. Last night, I finally had the opportunity to do so....and guess what? It wasn't half bad!
It tastes better than it looks, I assure you. |
Quinoa has a weird texture...like a combination of rice and grits, but I managed to doctor it up to where it ended up pretty tasty. I made enough for my brother, his girlfriend and I, and we all gave it a pretty enthusiastic thumbs up.
So, without further ado, I present to you my version of Athlete's Gruel;
"TRIGGER GRUEL"
Prep time: 25 minutes
Prep time: 25 minutes
Makes 4 servings
- 1 cup of quinoa
- 2 cups of water
- 3 grilled chicken breast fillets cut into cubes (I grilled pre-seasoned frozen Tyson fillets on the George Foreman)
- 1 chicken broth bouillon
- 2 cups of fresh raw spinach (rinsed)
- 1/2 cup of chopped onions
- 2 cloves of garlic (diced)
- 1 T Garlic salt
- 1 T of crushed red pepper
- Salt and pepper to taste
- 1 t of Molly McButter Fat-Free cheese sprinkles (optional)
- Soak quinoa for five minutes in a bowl in water
- Rinse quinoa thoroughly, then drain. (I went ghetto and rinsed it through the nylon filter on my coffee pot)
- Bring two cups of water to a boil
- Mix in quinoa, cook for 13-15 minutes, or until water has absorbed into quinoa – make sure to stir often during cooking so that it does not stick to the bottom of pan
- Mix in bouillon, garlic salt, crushed red pepper
- While quinoa is cooking, in another pan, boil spinach with the onions and garlic for 3-5 minutes
- Drain spinach and add to quinoa mixture
- Add chicken to mixture
- Cook for one more minute, add salt and pepper to taste
- Enjoy!
Please feel free to comment on the recipe, or even send me your quinoa recipes. Let me know what tastes good!
I love quinoa (keen-wah)! It's the grain of the ancients!
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