Food and the City: Grilled Chicken With Red Pepper Balsamic Quinoa Yum

September 10, 2015

Grilled Chicken With Red Pepper Balsamic Quinoa


I'd like to know what we ever did before tosses and bowl meals became a thing. I'm pretty certain I have a variety of the type at least 3 times a week, if not more. Whether I'm cooking it myself, or ordering Seamless from one of the many "build your own bowl" type of takeout spots in NYC, it's become a staple in my diet.




Quinoa tosses, especially, are my favorite. You can load em' up with anything from vegetables, to proteins, to homemade dressings - the options are truly endless. I suppose, though, you can do this with any type of grain, but quinoa is the grain of all grains in my personal opinion.



This grilled chicken and red pepper balsamic toss has been in my rotation for the last couple of weeks, so I figured it was finally time to share it with you. Plus, when has peppers and balsamic ever not gone great together? The answer is never.



Grilled Chicken with Red Pepper Balsamic Quinoa

serves 2
1 cup quinoa
2 cups water 
1 cup cooked grilled chicken, diced (it's the perfect way to use left over chicky!)
1 red bell pepper, diced and sliced (I like to mix up the shapes because I'm a child)
1 tablespoon olive oil
2 tablespoons balsamic vinegar + and additional 1 cup to create the balsamic glaze

Combined both quinoa and water in a rice cooker and set to cook. Instructions here. While the quinoa is cooking, make your balsamic glaze. I make a batch of this and keep it in an airtight container in the fridge. Add 1 cup of balsamic vinegar to a saucepan and bring it to a simmer on a medium-high flame. When vinegar reaches a simmer, lower the heat to contain a smooth, low simmer for 10-15 minutes. You'll know it's finished when vinegar has the consistency to coat the spoon. Set aside. When your quinoa is done, fluff it with a fork and set aside also.

Heat 1 tablespoon of olive oil in a saucepan on medium-high heat. Add your bell pepper, and allow to cook until tender, about 5 minutes. Add in your diced chicken and 2 tablespoons of balsamic vinegar and toss everything to combined. Allow the peppers to finish cooking and for the chicken to heat through. This should only take a couple of extra minutes. Transfer everything to serving plates and drizzle on as much balsamic glaze as you'd like!