It’s a good idea to have several types of dehydrated or freeze-dried vegetables on the pantry shelves not only for emergencies, but also for days when time is short. Dehydrated vegetables are a great timesaver, and they shorten the preparation time of this dish considerably; rather than having to chop the onions, celery, red, and green peppers, and mushrooms, they can simply be measured from their storage containers and added to the quinoa mixture. It may be surprising, but when these dried veggies are added to casseroles such as this, there is absolutely no difference in the taste. Quinoa, one of the new superfoods, is available at warehouse stores, health food markets, and larger grocery stores.
Hopefully there are packages of chicken from the Poached Chicken Module in the freezer, but any leftover chicken or turkey can be used – even canned. This is a great dish to make if there isn’t time to go to the store; everything can come “off the shelf.”
3/4 cup quinoa
2 1/2 cups water
1 tablespoon granular chicken bouillon
1 clove garlic, finely chopped
1 tablespoon butter
2 tablespoons dehydrated red and green peppers, or 1/2 of each red and green bell pepper, chopped
1/4 cup dehydrated onion flakes, or 1/2 medium onion, chopped
1/4 cup dehydrated celery, or 1 cup fresh celery, chopped
1/2 cup dried mushrooms, or 1/2 pound fresh mushrooms, sliced
2 cups poached chicken breasts from the poached chicken module, cut into chunks
- Rinse the quinoa under cold running water, transfer to the rice cooker, and add the remaining ingredients.
- Turn the rice cooker to the white rice setting.
- When the timer rings, stir to fluff and serve immediately.
Amount Per Serving
Calories 260 Calories from Fat 52
Percent Total Calories From: Fat 20% Protein 22% Carb. 58%
Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 25 mg
Sodium 194 mg
Total Carbohydrate 38 g
Dietary Fiber 5 g
Sugars 5 g
Protein 14 g
Vitamin A 2% Vitamin C 4% Calcium 0% Iron 13%