Quinoa Basil Chicken

quinoa basil chicken

We’re mostly gluten-free in our cooking here at the farm, although I will cook with sprouted wheat occasionally. This recipe was something that just sounded good with the supplies I had and the fresh garden veggies available. Most of my recipes come out of either 1) what’s on hand and 2) what my head decides it needs to make. and 3) what my tastebuds are salivating for. ;)

Please note: I used homemade chicken stock in this recipe. Chicken stock is the golden liquid that is created by cooking chicken bones in water for at least 24 hours. It’s different than regular chicken broth which is the product of cooking chicken. If you don’t have chicken stock, then broth is a great substitute. Although not as nutritious and full of gelatin.

Fun fact: When I was about 4, I found out that jello was made from ground up horse bones (i.e. gelatin…which is what is in homemade beef/chicken/pork/etc. stock). Instead of grossing me out, my 4 year old farm girl self, thought that was a cool piece of information to share with my friends. Unfortunately, they either 1) thought I wasn’t telling the truth or 2) thought it was the nastiest thing they had ever heard and refused to ever eat it again. I’ve always been a weirdo. :P

Quinoa Basil Chicken
Recipe type: Main Dish, Chicken, Gluten Free, Quinoa
Serves: 5-6
Prep time:
Cook time:
Total time:
Basil Chicken
  • 1 half onion
  • 3 T. Butter
  • 1 T. arrowroot flour
  • 1½ cups chicken stock
  • 1 t. salt
  • ¼ cup chopped basil
  • 2-3 cups cooked, chopped chicken
  • 1 cup Quinoa
  • ½ cup chicken stock
  • 1-1/2 cups water
  • 1 t. salt
  • 1 large tomato
  1. Put quinoa, stock, water, and salt in a medium saucepan. Let simmer for 20-30 minutes or until the liquid is absorbed into the quinoa and it is light and fluffy. Set aside.
  2. Saute onion in butter until translucent. Stir in flour and mix thoroughly. Turn on simmer and cook for 3 minutes. Slowly mix in chicken stock while stirring rapidly. Turn up heat to medium and cook while stirring until thick and bubbly. Mix in chicken and basil and simmer for 5-10 minutes.
  3. To serve, place quinoa in portion sizes on plates. Top with the basil chicken and tomatoes.


Variations of Mexican Rancheros

On those “I-don’t-want-to-cook” days, it’s nice to have either a meal already prepared in the freezer (I need to work on that!) or a quick meal that is easy to prepare.  Here are a couple recipes that we have enjoyed recently for those days.

Preparation: Make Crispy Tortillas

-1 Packet of Food For Life Sprouted Corn Tortillas (you can use any corn tortillas; but these are good and better for ya!)

-Small skillet


Heat skillet on medium high heat and add oil/butter/lard.  When hot, place 1 tortilla on the skillet and cook until lightly browned (notice: lightly). Flip over and repeat.  Place on a paper towel and dry before serving.  As soon as you have as many as you want, you can prepare your topping and devour! :-)

Huevos Rancheros

  • 12 free-range eggs
  • 1 cup raw milk/cream/sour cream
  • 1 tsp. Chili Powder
  • 1 tsp. salt
  • 1/4 tsp. Dried Chili Seeds
  • 1/4 tsp.  Cumin
  • 1 onion
  • 1 clove garlic
  • 4 ounces of raw milk cheddar cheese

Sauté onion and garlic in skillet until caramelized.  Beat eggs and milk/cream/sour cream in a large bowl adding the seasonings as you mix.  Pour over caramelized onions and cook until scrambled eggs are well done.  Add cheese and cook until melted.  To assemble: place tortillas on plates and then add eggs.  Finish off with hot sauce and/or sour cream.  Enjoy!

( Our family is kinda unusual (or so we’ve been told…) because we eat eggs for supper a lot.  We have “breakfast fer supper” quite a bit!)

Ground Beef Rancheros

  • 1 lb. grass-fed ground beef
  • 1 onion
  • 2 cloves of garlic
  • 1/2 T. Chili Powder
  • 1 t. Dried Chili Seeds
  • 1 t. Cumin
  • 1 t. Cilantro
  • 1 t. salt
  • 1 cup crushed/diced tomatoes
  • 1/4 cup hot sauce
  • 1/2 cup sour cream (optional)

Sauté gr. beef, onion and garlic until browned.  Add seasonings, tomatoes, hot sauce and sour cream and stir until combined.  Remove from heat.  Top prepared tortillas with gr. beef mixture and add sour cream/shredded cheese, hot sauce on top.  Serve with chips and salsa and a salad. Enjoy!