Chicken Mole With A Side Of Mexican Quinoa And Summer Salad
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I served up chicken mole with a side of quinoa and a summer salad. See instructions, ingredients, and steps for my meal below.
Chicken Mole:
I just followed Kevin’s recipe for the chicken mole which can be found here: https://fitmencook.com/healthy-chocolate-chicken-mole-meal-prep/
This chicken mole recipe is very easy to prepare. If you don’t have a lot of cooking time, you’ll be glad to know that the cooking time of this recipe is only 20 minutes.
Start by blending the garlic with red onions and roma tomatoes. Then, wash the quinoa and place it in a nonstick skillet. Set a high heat, add a blender mixture and water and bring to a boil.
The next step is throwing your chopped bell peppers and Anaheim peppers in a skillet. Toss in chicken consomme seasoning, and be sure to mix well until all the ingredients blend. Cover and cook for about 15 minutes.
Reduce your skillet to lower heat once your quinoa absorbs water. Uncover and stir a bit, and add cilantro stems. Simmer uncovered for a little bit and stir occasionally.
Quinoa is the perfect food when you pay attention to your diet and when you train because it is a complete protein and contains fiber. In addition, it has numerous health benefits for your body. Quinoa is also gluten-free, which is great if you are not gluten tolerant.
It would be good to eat this food more often. If you don’t know what to prepare it with, sometimes you can simply replace rice with quinoa in your recipes.
To prepare a side summer salad, mix in a bowl spinach, pecans, strawberries and apples. And that’s it, your salad is ready!
Voila, now you have a yummy meal, chicken mole and fresh summer salad! An ideal meal when you want a light lunch or dinner on hot summer days.
Chicken Mole With A Side Of Mexican Quinoa And Summer Salad
Quinoa (Ingredients):
- 2 roma tomatoes
- 1/4 of a red onion
- 2 garlic cloves
- 1 cup of quinoa
- 1 bell pepper
- 2 anaheim peppers
- 1 tbsp of chicken consome
- 3 cilantro stems
- 2 cups of water
Quinoa (Steps):
- Blend the garlic, red onions, and roma tomatoes for 30 seconds.
- Wash quinoa if not already pre-washed.
- Place quinoa in non stick skillet with high heat. Add blender mixture and the 2 cups of water. Bring to a boil.
- Add chopped up bell peppers and sliced Anaheim peppers and mix in.
- Add chicken consome seasoning.
- Lower heat to simmer and cover for 15 minutes.
- Once the quinoa absorbs water and is fluffy, uncover and stir a bit and then add cilantro stems.
- Let the quinoa continue to simmer uncovered for another 5 minutes and continue to stir occasionally.
- Enjoy!
Summer salad:
I mixed spinach, arugula, pecans, strawberries, and apples.
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