Sweet & Savory Summer Quinoa

mbg Class Instructor & Yoga Teacher By Kathryn Budig
mbg Class Instructor & Yoga Teacher
Kathryn Budig is an internationally celebrated yoga teacher and author. She she trained at Yogaworks in Los Angeles under Maty Ezraty and Chuck Miller.

It is tomato season and I just bought an amazing bundle of yellow cherry tomatoes that taste like mini sugar bombs. They are amazing. These dainty little balls of sunshine inspired my entire dinner and it came out absolutely delicious. Savory and sweet.

You’ll need: 

1 1/4 quinoa

2 cups broth (veggie or free range chicken)

1 free range or kosher chicken breast (substitute protein here if vegetarian), sliced into thin pieces

1 package sliced white mushrooms

1 red bell pepper, diced

15-20 snap peas, diced

10-15 cherry tomatoes

1/4 extra virgin olive oil (try Lucini)

1/4 dry white wine

1/4 golden raisins

1 T ghee or olive oil (for quinoa)

1 teaspoon garlic powder

pink himalayan salt to taste 

Soak quinoa in water for 5 minutes then drain and pat dry. Add broth, quinoa, good pinch of salt and knob of ghee or olive oil to pot. Bring to boil, stir and lower to simmer. Cover and let cook for 10-15 minutes or until fluffy.

 Saute bell peppers and snap peas on medium heat in olive oil for 5 minutes. Add chicken and brown on both sides for 2 minutes. Add wine and cook off for one minute. Throw in mushrooms, raisins and cherry tomatoes. Season with salt and garlic powder. Stir well until chicken is cooked through. Pour contents onto quinoa and mix well. Serve up warm and try adding some fresh herbs on top from the garden if you have any!

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Kathryn Budig
Kathryn Budig
Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility,...
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Kathryn Budig
Kathryn Budig
Kathryn Budig is an internationally celebrated yoga teacher and author...
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