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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 23,970 of 26,839   
   Dave Drum to All   
   Dinner For Two - 37   
   23 Sep 25 05:23:40   
   
   TZUTC: -0500   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken Quinoa Bowls w/Balsamic Dressing   
    Categories: Grains, Poultry, Vegetables, Dairy, Fruits   
         Yield: 2 Servings   
       
       1/4 c  Balsamic vinegar   
       2/3 c  Water   
       1/3 c  Quinoa; rinsed   
         2    (6 oz ea) boned, skinned   
              - chicken breast halves   
         3 ts Olive or coconut oil;   
              - divided   
       1/4 ts Garlic powder   
       1/2 ts Salt; divided   
       1/4 ts Pepper; divided   
       1/2 lb Fresh asparagus; trimmed   
       1/4 c  Plain Greek yogurt   
       1/2 ts Spicy brown mustard   
       1/2 md Ripe avocado; pitted,   
              - peeled, sliced   
         6    Cherry tomatoes; halved   
       
     Place vinegar in a small saucepan; bring to a boil. Cook   
     until slightly thickened, 2-3 minutes. Transfer to a   
     bowl; cool completely.   
        
     In a small saucepan, bring water to a boil. Add quinoa.   
     Reduce heat; simmer, covered, until liquid is absorbed,   
     10-12 minutes. Keep warm.   
        
     Heat broiler. Toss chicken with 2 teaspoons oil, the   
     garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper.   
     Place on half of a 15" X 10" X 1" pan coated with cooking   
     spray. Broil chicken 4" from heat for 5 minutes.   
        
     Meanwhile, toss asparagus with remaining 1 teaspoon oil,   
     1/4 teaspoon salt and 1/8 teaspoon pepper.   
        
     Remove pan from oven; turn chicken over. Add asparagus.   
     Broil until asparagus is tender, 3-5 minutes. Let chicken   
     stand 5 minutes before slicing.   
        
     For dressing, stir yogurt and mustard into balsamic   
     reduction. To serve, divide quinoa between 2 bowls; top   
     each with chicken, asparagus, avocado and tomatoes.   
        
     Serve with dressing.   
        
     Allyson Meyler, Greensboro, North Carolina   
        
     Makes: 2 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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