Superfood of the Month: Quinoa

Quinoa is a tiny seed that cooks like rice and packs a lot of nutrition into every bite, making it one of the easiest ways to eat healthier. 

Health Benefits

• Complete Protein: Quinoa gives your body all the building blocks it needs to grow and repair muscle. 
• High in Fiber: It keeps digestion smooth and helps you feel full longer. 
• Steady Energy: Quinoa helps keep blood sugar level, so you avoid energy crashes. 
• Rich in Magnesium: It supports strong muscles, steady heartbeat and calm nerves. 
• Loaded with Antioxidants: Plant compounds protect your cells from damage. 
• Good Source of Iron: Quinoa helps carry oxygen in your blood, so you feel less tired. 
• Bone‑Boosting Minerals: It supplies phosphorus and manganese for strong bones and teeth. 
• Heart‑Friendly Fats: These seeds offer a small dose of healthy fats that support heart health. 
• Naturally Gluten‑Free: Quinoa is safe for people who can’t eat gluten or those who choose to avoid it. 
• Contains Lysine: Lysine is a key nutrient that helps your body heal and build new tissue.

Warm Chicken and Quinoa Bowl

Ingredients 

• 4 c lemon herb quinoa 
• 16 oz boneless, skinless chicken breasts 
• ¼ oz thyme, fresh 
• 2 tsp paprika 
• 4 T canola oil 
• 2 oz spring mix 
• 16 oz corn 
• 4 oz cherry tomatoes 
• 4 T chipotle sour cream 

Lemon Herb Quinoa 

• 1 c tri-color quinoa 
• 1 c chicken stock 
• 1 c lemon juice 
• 1/3 oz parsley 
• Thyme to taste 

Directions 

1. Season/marinate chicken breast in thyme, paprika, kosher salt, pepper and canola oil. 
2. Lay chicken on a sheet pan and cook in an oven to an internal temperature of 165°F. Set aside. 
3. Heat corn to internal temperature of 145°F. Set aside. 
4. Wash tomatoes and set aside. 
5. Cook quinoa and set aside. 
6. Prepare chipotle sour cream and set aside. 
7. Add 1 cup of lemon herb quinoa to a bowl and top with ½ ounce of spring mix, corn, cherry tomatoes and chicken. 
8. Drizzle with chipotle sour cream and serve. 

Lemon Herb Quinoa 

In a saucepan, bring 1 cup of chicken stock and 1 cup of lemon juice to a boil. Add 1 cup of quinoa and reduce to simmer. Cover and cook until water is absorbed, about 15 minutes. Add chopped herbs and fluff with a fork before serving.

Serves four
Nutrition per serving – calories: 400; fat: 8g; cholesterol: 65mg; sodium: 260mg; carbohydrate: 52g; protein: 31g