Quinoa Chicken Saute

A Healthful One Dish Dinner

As many of you may know, I have always been somewhat connected to the health industry. I have been a runner, a personal trainer, taught cardio kickbox and aerobics classes, studied healthful cooking (raw, vegan, carb sensitive) or just personal choice. But it remains true that I LOVE FOOD and I am a serious Caker.   I have had to find ways to make these two areas of my life work. I am really excited to share some of that with you.


Even though today’s posting has nothing to do with cake, I will eventually take you there. I have some absolutely amazing and delicious cake recipes that are very pretty and body friendly too. Safe for diabetics, celiacs, dieters and the likes. Needless to say, I have a pretty healthy sweet tooth, so over the years I have found many ways to be able to indulge without all of the harm that follows indulgence.   But like mama said, you have to eat your veggies first.

My first installment is a wonderful One Dish Dinner that I am sure you are going to love. Quick and easy too!


A Healthful One Dish Dinner
A Healthful One Dish Dinner

Quinoa Chicken Saute


6 Chicken thighs, cut into cubes (you can substitute breast meat)

½ small onion

1 clove garlic

1 tsp olive oil or coconut oil

1 tsp salt free multi seasoning (ie: Mrs Dash)

½ cup each: finely chopped carrots, baby bok choy or baby kale, chopped green beans or zucchini, chopped celery stalk

(I put all of the veggies, onion and garlic in the food processor and finely chop)

1 cup of quinoa

1 ½ cups unsalted chicken broth  to cook the quinoa in  (This will add significant flavor without extra calories.)

2 tbsp chicken broth reserved


In a deep fry pan, sauté chicken thighs. Do NOT use any oil. I call this method  Dry Fry.  Add salt free seasoning.  If you have substituted breast meat, which has significantly less natural fat, you may use olive or coconut oil.

In a separate fry pan with 1 tsp of olive oil or coconut oil,  sauté minced veggies until translucent.

Cook quinoa according to package directions, substituting chicken broth for the water. (I use 1 cup of quinoa to 1.5 cups broth)

Once everything is cooked, transfer it all to the largest of the fry pans. Add 2 tbsp chicken broth to the pan as well. Cover and simmer over very low heat for 10 minutes.

Serves 4


Serves 2 with leftovers for lunch the next day.


I absolutely love this meal and my husband who has never been a fan of quinoa has no complaints now.


I wish you all good health and vitality for this New Year 2015.    I am accepting submissions if you have any good healthful recipes you would like to share. You can email me directly at lesi@lambertacademy.ca


On a slightly different note, shortly into the new year, we will be having a Cake Decorating Series on Allergic and Diabetic baking. Please stay tuned, check out the website for class dates and times.

I look forward to hearing from you. In the meantime, happy caking!