Saturday, February 28

Romaine Boats

Work has been absolutely crazy the past couple weeks. From a four day commercial shoot to weeks spent at the editorial and finishing studios I have hardly seen my kitchen. Catered food starts out as a lot of fun. Decadent, delicious and an excuse not to follow my usual healthy routine. But a few days in and I'm DYING to get back to my high protein, low grain, green juice filled diet.

This was one of my first "detox" meals when I emerged from editing. I was so happy to be preparing my own food, especially food that didn't include bread, pasta, and heavy sauces.


Ingredients: (Serves 4)
2/3 cup red or regular quinoa, rinsed
1 tsp olive oil
1/2 boneless, skinless chicken breast cut into 1/4 in strips
3 green onions, sliced
Juice of 1/2 lemon
1 tsp dried dill (or 2 to 3 tsp chopped fresh dill, plus additional for garnish) 
1/2 tsp each sea salt and fresh ground black pepper
2 cups frozen green peas, thawed
8 romaine leaves
4 radishes, halved and thinly sliced
3 oz goat cheese, crumbled

Prepare quinoa according to package directions
Meanwhile, in a large nonstick-skillet, head oil on medium. Add chicken and cook undisturbed for 3 minutes. Stir in onions, lemon juice, dill, salt and pepper and saute, stirring often and breaking up chicken into smaller pieces with spoon, until chicken is cooked through, about 3 more minutes. 
Stir in peas and cook until heated through. Remove from heat and stir in quinoa. Spoon mixture into lettuce leaves and top with radishes and cheese, divine evenly.

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