Quinoa with Chicken, Dates, and Garbanzo Beans0
Yesterday I read this really amazing post about how to build a personal brand.
It got me thinking.
Which is a good thing.
Because I really need to start thinking about other things.
You know, besides ‘Should I really create another recipe with peanut butter cups/bacon/chocolate in it?’ (The answer is always yes!) or how sad it’s going to be when Amy and Rory leave Doctor Who.
So… building a personal brand.
I have no idea where to start.
What’s my niche?
I love sharing the different foods I try but I also love talking about my family. I mean, I’m a stay-at-home mom. My kids (and hubby) are my world. I’m also a Whovian and I love sharing that geeky part of me.
I know. I should have a clear focus but it’s tough because I love all of those things.
One of my personal goals/dreams is to become a (paid) recipe developer for a website or online magazine.
As far as goals for this blog, I don’t really have any.
Except that I want you all to enjoy reading it as much as I enjoy writing it.
Well, since I have yet to figure out what my niche and goals are, I don’t have a brand statement.
But, if I had to pick five words to help me get there, these are the words I would choose:
Family – They are everything to me.
Food – I love cooking, eating, writing, talking about, and photographing it.
Geek – I’m a geek in the sense that I’m super passionate about some things and want to try to learn as much as I can about those things.
Fun – If you aren’t having fun blogging, why do it?
Love – I put my heart and soul into taking care of my family, the food I make, and writing this blog.
I’m in the process of trying to build my personal brand.
Baby steps, my friends. Baby steps.
In the meantime, here’s something sortakindamaybealmost healthy that is NOT a dessert.
Quinoa. Super packed with protein.
And a cinch to prepare.
Make it for your next potluck. A definite yummy for your tummy.
- 2 cups uncooked quinoa
- 4 cups water, chicken stock, or combination
- 5-6 boneless, skinless chicken thighs, cut into bite sized pieces
- 1 teaspoons turmeric
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 tablespoons extra virgin olive oil
- 1 can (14.5oz) garbanzo beans (chickpeas), drained and rinsed
- 2-3 garlic cloves, minced
- 1 cup pitted dates, roughly chopped
- 2 cups chicken stock (if desired, use 1 cup water and 1 cup chicken stock)
- Juice of 1 lemon (don’t use lemon concentrate) (optional)
- Prepare quinoa as directed on package and set aside to cool.
- In a big bowl, mix chicken with spices.
- Heat a large skillet over medium-high heat. Add olive oil.
- Cook the chicken on all sides, about 5-8 minutes or so.
- Add garbanzo beans and garlic. Cook for 5 more minutes.
- Add dates and chicken stock. Cover and cook for about 8 more minutes.
- Using a slotted spoon, add chicken mixture to a big bowl (or the pot you cooked the quinoa in) and combine with quinoa. Stir together. Add liquid from the chicken mixture ¼ cup at a time and stir gently. Squeeze lemon juice over the top and gently stir to combine.