Quinoa with white bean ragu and walnut chicken cutlets

I made this last night and it was a huge hit.  Wesley (my pickier son, even ask for more quinoa and beans--Success for sure!!!) I wish had taken photos but will make this again soon and add photos!

Quinoa with white bean ragu and walnut chicken cutlets

Walnut Chicken:

2 lbs of chicken breasts

1 C of plain yogurt

1 tsp dried thyme

1/2 tsp dried oregano

2 C of walnuts (chop finely, food processor works great)

1 C of plain breadcrumbs

salt & pepper

(note you can change up the seasoning in the yogurt to whatever you like, and change the nuts too.  Using cardamon and herbs de provence are nice changes on the chicken marinade and hazelnuts are are a wonderful nut choice)

Qunioa:

2 cup(s) quinoa, rinsed and drained

3 cup(s) water or chicken stock

1/3 C sliced or slivered almonds

Kosher Salt

Pepper

Ragu:

1 small red onion, finely chopped or half of a large onion (they are softball size at my local grocery)

3 teaspoon(s) fresh oregano leaves, chopped, OR 1 1/2 Tsp dried

1 C thinly sliced green and yellow zucchini (cut zucchini in half lengthwise, then cut into thin slices for “half moons”)

2 clove(s) garlic, crushed with press

2 can(s) (14- to 15-ounce) no-salt-added white kidney beans/also called cannellini beans, rinsed and drained

2 pint(s) grape tomatoes, cut in half

salt & pepper

Walnut Chicken:

Using plastic wrap or a freezer bag, pound chicken breasts into thin cutlets and cut into portions about the size of your hand or palm of your hand.  Place in a bowl and combine with plain yogurt and spices.  Let sit for 20 minutes to an hour in yogurt mixture.  Meanwhile prepare a baking sheet by covering with foil and placing a cookie cooling rack on it. Then combine the chopped walnuts, bread crumbs, salt and pepper on a large plate. Coat the chicken in the bread crumb mixture, and place on the prepared rack. Place the coated chicken on the rack and cook in a 400 degree oven for about 30 minutes, watching for the chicken to brown and checking for the chicken to be done.  Cooing time will vary based on thickness of chicken.

Quinoa:

In 2-quart saucepan, heat quinoa and water/stock to boiling; reduce heat to medium. Cover; cook 15 minutes or until liquid is absorbed. Stir in almonds.

Ragu:

Heat a skillet over medium heat and add in EEVO or Coconut oil, then add to skillet: onion, thyme and oregano, cook 3 minutes, stirring. Add in zucchini and increase heat to med-high, cook another 5-8 minutes. Stir in beans and garlic; cook 5 minutes or until softened, remove from heat, stir in the tomatoes. Season with 1/4 teaspoon salt and pepper.

Divide quinoa among serving plates and top with ragu, and serve with chicken.