Mediterranean Quinoa & Brown Rice Skillet

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Think you’re too busy for a home-cooked meal? This flavorful dinner made with chicken, zucchini, sweet corn, tomatoes and feta, with fluffy Mediterranean Quinoa & Brown Rice is a satisfying meal in a bowl is ready in 30 minutes.

Ingredients

  • 1 can (14.5-oz) chicken broth
  • 1 pkg Hodgson Mill Mediterranean Quinoa & Brown Rice
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 1/2 cups zucchini, sliced and quartered
  • 2 green onions, thinly sliced
  • 1 1/2 cups frozen sweet corn
  • 1 1/2 cups grape tomatoes, halved or quartered
  • 1/4 cup pine nuts
  • 2/3 cup feta cheese
  • 1 1/4 cup cooked rotisserie chicken, diced
  • 3 Tbsp. fresh basil, thinly sliced

Directions

Bring chicken broth to a boil in a medium sized saucepan and then add quinoa and brown rice mixture.  Place a lid on top, reduce heat to simmer, and cook until most of the liquid has been absorbed, 15 to 20 minutes.  Remove the pan from the heat, uncover, fluff the mixture with a spoon and set aside.   Heat olive oil in a large skillet over medium-high heat and sauté garlic for 30 seconds.  Add zucchini, green onion and frozen corn and sauté until the zucchini is crisp-tender, about 5 minutes.  Reduce the heat to low and add the tomatoes, pine nuts, feta cheese and chicken.  Stir gently until heated through.   Remove skillet from the heat and stir in quinoa and brown rice.  Drizzle lemon dressing over the top of the mixture and stir everything together until evenly moistened.  Fold in fresh basil.  Serve immediately or store in an airtight container in the refrigerator for up to three days. This dish can be served warm or cold. 

Lemon Dressing

  • 2 ½ Tbsp olive oil
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest, grated
  • ¼ tsp salt

Whisk olive oil, lemon juice, zest and salt together in a small bowl. 

Notes

Fresh corn kernels can be substituted for frozen if preferred. 



Makes 4 to 6 servings Print this Recipe

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