Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Herby Quinoa, Feta, & Pomegranate Salad with Chicken
Serves: 3 - 4
Overall:
3h
Cook:
30m
INGREDIENTS
1 ½ cups quinoa
1 red onion - finely chopped
⅔ cups raisins
1 cup feta cheese - crumbled
1 ¼ cups pomegranate seeds
½ cup pine nuts - toasted
¼ cup cilantro - roughly chopped
¼ cup mint - roughly chopped
¼ cup parsley - roughly chopped
2 lemons - juice
1 lemon - zest
1 teaspoon sugar
INGREDIENTS (chicken marinade)
¼ cup olive oil
1 large lemon - juice and zest
2 cloves garlic - minced
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
Salt and black pepper to taste
INSTRUCTIONS
1. In a medium bowl, whisk together the olive oil, lemon juice and zest, minced garlic, oregano, thyme, red pepper flakes, salt, and pepper.
2. Place the chicken breasts or thighs in a zip-top bag and pour the marinade over them. Ensure all the chicken is well coated. Marinate in the refrigerator for 1-2 hours.
3. Preheat oven to 375 °F and place chicken in for 25 minutes or until internal temperature reaches 165 °F.
4. Cook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
5. When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.