Headache help: Do you suffer from migraines? A 1-cup serving of quinoa contains 30% of your daily value (DV) of magnesium, a mineral that helps relax blood vessels. Increasing your intake of magnesium may reduce the frequency of headaches.
- Cook Time
- Prep Time
- 1 lb boneless, skinless chicken breasts
- 1 tsp each ground allspice and cumin
- 1/2cup quinoa, rinsed
- 1/2 cup balsamic vinegar (TRY: Bionaturae Organic Balsamic Vinegar)
- 1/2 cup diced red onion
- 1/4 cup dried unsweetened cherries
- 1/8 tsp red pepper flakes, or as desired
- 1/4 cup slivered toasted unsalted almonds
- 1 tbsp toasted sesame oil
- 1/2 tsp each sea salt and ground black pepper
- 1 packet stevia
- 4 cups arugula
- Sprinkle chicken with allspice and cumin and mist with cooking spray. Heat a large nonstick skillet on medium-high. Add chicken and cook for 5 to 6 minutes per side, until no longer pink in center. Transfer to a cutting board and set aside until cool enough to handle.
- Meanwhile, cook quinoa according to package directions. Drain with a fine mesh sieve and immediately rinse with cold water, shaking sieve to remove excess water; set aside.
- Return skillet to medium-high heat and add vinegar, onion, cherries and pepper flakes. Bring to a boil and continue to cook, constantly stirring and scraping up browned bits from bottom of skillet, for 2 to 3 minutes, until mixture is reduced to about ¼ cup; set aside to cool.
- Cut chicken into bite-size pieces and transfer to a medium bowl. Stir in quinoa, balsamic mixture, almonds, sesame oil, salt, black pepper and stevia. Divide arugula among plates. Top with chicken mixture, dividing evenly.
- Serving Size: 1 cup arugula and 1 cup chicken mixture
- Calories: 347
- Carbohydrate Content: 30 g
- Cholesterol Content: 66 mg
- Fat Content: 10 g
- Fiber Content: 6 g
- Protein Content: 32 g
- Saturated Fat Content: 1 g
- Sodium Content: 330 mg
- Sugar Content: 10 g