For dinner tonight!

When I was planning my wedding, I often thought, "how in the world did people do this before Pinterest?!" Now as I am learning to be a wife I think the same thing. How did people do this without Pinterest?? Thankfully my friend Amy introduced me to the site last December, because my life would be very different without it. All of the dinners that have been served in this house in the last four months were pinspired. My husband doesn't even ask anymore when I serve him something new. He just smiles (or occasionally raises an eyebrow) and says "hmm...Pinterest?" Sometimes I send him "shopping" though my food boards to pick out what we will eat the following week. His enthusiasm does not quite match mine, but he is a good sport. So this was our favorite new recipe of the week- chicken & sweet potato quinoa stir fry.

 

1 c water

1/2 c quinoa, rinsed and drained
1 med sweet potato (about 8 oz), peeled and cut into 1/2" cubes
4 tsp canola oil
12 oz boneless, skinless chicken breast, cut into 1/2" pieces
1 med onion, chopped
1 jalapeño chile pepper, finely chopped
1 med red bell pepper, chopped
1 clove garlic, minced
1 tsp ground cumin
1 c frozen peas
3 Tbsp chopped fresh cilantro

1/4 tsp salt
1/8 tsp black pepper

1. COMBINE water and quinoa in small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes.
2. PUT sweet potato in small saucepan with enough cold water to cover by 2" while quinoa is cooking. Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes. Drain.

3. HEAT 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer to bowl.

4. RETURN pan to heat and add remaining 2 teaspoons oil. Stir in onion and jalapeño pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic, and cumin. Cook until vegetables start to soften, 2 to 3 minutes. Stir in peas and reserved chicken and cook 2 minutes. Add quinoa and sweet potato. Cook, stirring frequently, until heated through, 1 to 2 minutes. Remove from heat and stir in cilantro, salt, and black pepper.
Originally from prevention.com