Let's talk a bit about the ingredients found in yesterday's dinner (and today's lunch ;), since there are a couple of things in the title up there that many people haven't heard of.
Zaatar is middle eastern oregano that's dried and usually mixed with sesame. I found out about it when I lived in Israel, and now hummus doesn't seem right without it. I really also like to eat it on a lavash thats been spread with Lebne and sprinkled with zaatar. It's delicious.
Tahina is probably the most recognizable to people. It's ground sesame paste (like peanut butter), and is a key ingredient in hummus. I decided to add it to the marinade and stew in order to up the calorie count for today.
Quinoa is something that more people should know about. You can find it for $1.99/lb in may places (look for it in bulk bins), and has a better protien string than any grains or legumes (it's actually a small seed). Quinoa cooks up almost just like rice, and kinda looks like couscous. Actually, I used to make this dish to go over couscous, but then I discovered quinoa and prefer it's nutty flavor and high nutritional
8oz chicken, cubed
1 tbl lime juice
2 tbl zaatar (regular oregano if you can't find zaatar)
1 tsp cumin
1 tsp tumeric
3 cloves garlic through a press
1 tbl olive oil
2 tbl tahina
2 med carrots, med. dice
2 yellow squash, coined
1 pound, small head of savoy cabbage
1/2 large onion, med dice
Makes 7 or 8 servings
Nutrition per serving
Quinoa nutrition info (we had cooked half cup servings):