almost a foodie

Quinoa Stuffed Chicken Capons

SIT DOWN, this past weekend I invited friends to share in Chanukah Friday Night Dinner. As always I make new recipes for guests, so I type in google Easy Boneless Capons recipe. It brought me to:

DON’T let the quinoa fool you — when I read the ingredients it brought me back to the 80’s 90’s recipes with out the onion soup mix!
BUT on the other hand it WAS VERY and very good with the modern twist, and as always EASY.


Ok so if you really want to know what and how I made it, I had quinoa left over from — Marci’s Kale Salad left — so I layered it in the pan and then just added chopped  vegetables on top, I figured they will cook with the chicken and guess what it did.

Quinoa Stuffing

1 tablespoon oil
1 medium onion, finely diced
2 cloves garlic, crushed
1 zucchini, diced
1/2 red pepper, finely diced
1/2 green pepper, finely diced
salt and pepper, to taste
1½ cups quinoa, cooked in chicken stock, according to package directions

6 chicken capons (boneless thighs)
onion powder, for sprinkling
garlic powder, for sprinkling
paprika, for sprinkling
6 tablespoons duck sauce


“What does a graphic designer know about food? Nothing!”

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