Quinoa Fall Skillet

I’m trying really hard to think of a way to start this post without the phrase “One of my favorite things about fall is…” I think it is a well established fact that, as a people, we tend to love fall.

So I’ll try this…

What really gets me jazzed about fall…

is all the produce that starts turning up at the market. There is suddenly an abundance of whole stalks of cute little brussels sprouts, gourds, squashes, and pumpkins. So. Many. Pumpkins. Now, I love pumpkin as much as the next girl {really, I do!}, but it isn’t the end all be all of amazing fall veg.

What about all of those other delicious, beta-carotene packed, orange veggies?

Sure there are carrots, but I don’t want to talk about that. {Unless they’re in cake, then I fully support their existence.}

I want to talk about sweet potatoes. These babies are easily my all-time favorite veggie in the history of ever. You can boil them, mash them, stick ’em in a stew. You can roast them and put them in a salad. You can cook them with with bacon and some other fall favorites like apples and brussels sprouts and get this skillet that will make you want to go jump in a pile of leaves and watch Hocus Pocus on repeat until your boyfriend demands that you turn the drivel off.

It’s fall, in your mouth, minus the pumpkin.

Quinoa Fall Skillet from Kiwi and Peach

Quinoa Fall Skillet from Kiwi and Peach

Quinoa Fall Skillet

{Serves two. Adapted, barely, from a heart healthy recipe Prevention magazine. I reduced the recipe for two, and completely eliminating the heart-healthy aspect of the recipe, I used my normal chicken stock, and subbed thick cut bacon for the low-fat and let’s face it, low-flavor, bacon. If we’re going to eat bacon, let’s eat the real stuff from a nice non-factory pig, why don’t we? My method is also a bit different too because of the quinoa.}

The Quinoa
2 cups water
1 cup quinoa
dash of salt
1 Tbsp olive oil for crisping

The Chicken
1 chicken breast, cut into cubes
salt and pepper
dash of olive oil for cooking

The Skillet
2 ounces thick cut bacon, sliced
1/2 of a medium onion, diced
2 cloves of garlic, minced
1 small sweet potato, peeled and cubed
about 10 brussels sprouts, quartered
1 Granny Smith apple, peeled and cubed
1 tsp fresh thyme
big pinch of cinnamon
little pinch of sea salt
1/2 cup chicken stock

First things first, let’s get the quinoa on. Boil your jug and start heating a medium pot and a large pan, both on medium high heat.

Once the jug has boiled, add your water to the pot and salt it. Bring it to a boil and add the quinoa. Remember to rinse your quinoa with hot water before you cook it to get rid of that bitter powder that coats it! Set your timer for 20 minutes and let it do its thing.

Cube your chicken and season it withe salt and pepper. {I usually go ahead and slice the bacon now as well since I already have the meat cutting board out. Just sit it to the side until we’re ready for it.} Once the pan is really hot, add a dash of olive oil and pop the chicken in there. I usually sear it on one side, then flip and let it cook for 4–5 minutes or so. You want to cook it until it’s a nice golden color. When the chicken is finished transfer to a bowl and set it to the side. Return the pan to the heat.

While I’m waiting for the quinoa to finish up, I go ahead and start prepping the veggies. They all go in at about the same time, so it’s good to have them ready before you start on the skillet. Dice your onion. Peel and press your garlic. Peel and cube your sweet potato and apple. {1/2 – 3/4 inch cubes should do it.} After rinsing your brussels sprouts, cut the bottom off like you would a head of cabbage and quarter them. I discard the leaves that fall off when quartering them since they can be a bit bitter anyway.

By now the quinoa should be finished. Now, this step is completely optional. I, personally, like my quinoa crispy, so it’s worth the extra step to me. It’s completely up to you. Before getting started on the skillet, I add some olive oil to the now very hot pan and transfer the quinoa from the pot to the pan. Stir a bit, let it sit, then repeat a couple times. Basically what we’re doing is getting rid of the extra water and frying it up a tad bit. The quinoa will get a little darker and some bits might blacken. That’s when you know you’re done. Transfer it back to the pot and set it off the heat.

Now. The skillet.

Add your bacon, onion, and garlic to the hot pan and let them cook for a couple of minutes. Add the brussels sprouts and sweet potatoes, cover, and cook for 8-10 minutes, stirring occasionally. Once the sweet potatoes are starting to get tender go ahead and stir in the apple, thyme, cinnamon, and salt and let those flavors cook for a couple minutes. Add half of the chicken stock and let it cook until it is mostly evaporated. {This will soften up those potatoes!} Add the chicken to the skillet along with the rest of the stock and cook for a couple minutes longer until the it is all nice and hot.

Stir the quinoa in and serve it up. Enjoy!

Quinoa Fall Skillet from Kiwi and Peach

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