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Cornish Hens Stuffed with a Mushroom Quinoa
Posted by Phuong on Jan 30th, 2012


Cornish Hens with Koni Mighty Athena



Most nights Adam and I stay in for dinner and I always try to cook something healthy and delicious for us. Last week I roasted cornish hens and stuffed them with a mushroom quinoa. There was a lot of flavor and the hens were so moist! It takes a little bit of prep time but this dish is super easy to make! This dish is perfectly paired with a pot of Koni Mighty Athena Green Tea or Koni Super Man Green Tea.

What is quinoa and why is it good for me?

Quinoa is a seed that can easily be prepared like whole grains yet it only takes 10-15 minutes to cook! It provides all the 9 essential amino acids, making it a complete protein. Quinoa is also gluten-free and cholesterol-free! Just like tea, quinoa is also known to be rich in antioxidants. Thus, it essentially helps your body fight and get rid of free radicals that are considered to be harmful.

Weight loss is another benefit you can gain from quinoa. It contains all the nutrients that your body needs; but at the same time, it gives you the feeling that you are already full. It also contains a good amount of fiber to help cleanse your colon. Cleansing your colon not only helps you lose weight but keeping your colon clean is necessary to fight cancer.



Quinoa ingredients:

  • 1 tablespoon olive oil
  • 1 (8 ounce) gourmet mushrooms, chopped. I used baby portabella mushrooms.
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 tsp of minced herbs. I used rosemary, sage, thyme
  • 1 tsp of ground Koni Awakened Buddha Black Tea
  • 1 tablespoon butter
  • 1 1/2 cups quinoa, rinsed
  • 3 cups chicken broth




    Quinoa cooking directions:

    1. Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
    2. Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Set aside.




    Cornish Hens ingredients:

  • 2 Cornish hens
  • Quinoa stuffing
  • Kosher salt
  • Freshly ground black pepper
  • Melted butter or olive oil as needed for basting


    Cornish hens cooking directions:

    1. Heat the oven to 425 degrees F.

    2. Fill the cavities of the hens with the quinoa mixture. Save 2 cups for later. Twist the wings of the hens behind their backs, and if you like, tie the legs together. Put the hens breast-side up in a roasting pan. Coat the hens with the oil or butter and sprinkle with 1/8 teaspoon salt and pepper.





    3. Roast the hens for 25 minutes. Coat the hens with the drippings and butter/oil at the bottom of thepan and continue roasting until just done, about 10 to 15 minutes longer.

    4. When the hens are done, transfer them to a plate and leave to rest in a warm spot for about 5 minutes.

    5. Add spinach to the fat from the roasting pan and place it over medium heat to saute for 30 seconds. Scraping the bottom of the pan to dislodge any brown bits.



    6. Place the spinach at the bottom of a serving dish, layer it with the remaining quinoa, then place the hens over the mixture. Serve.



    Cornish Hens with Koni Mighty Athena



    Koni Mighty Athena Green Tea - click on image
    Koni Mighty Athena Green Tea - click here




    Super Man Green Tea - click here
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