Since I made these BBQ Beef and Lentil Sloppy Joes, I’ve been a little disappointed with their lack of popularity.
Maybe that sounds totally selfish, but it’s not that. It’s just because I know how absolutely, incredibly delicious they are, and I feel like people are really missing out.
For the last month or so I’ve really been thinking about doing a chicken and quinoa version.
I am just as inexperienced with cooking quinoa as I was with cooking lentils, but I figured things couldn’t go too wrong if I knew the correct amount of liquid for the quinoa to cook in the slow cooker.
It turns out quinoa and lentils require the same amount of liquid to cook, so my job was pretty easy.
I made a couple other changes to try to make the recipe a bit healthier. I took out the brown sugar completely, but found that I had to increase the barbecue sauce a bit in its place. I halved the salt and used a shredded carrot instead of a zucchini.
If you want to make this even healthier, you could sub the ketchup for crushed tomatoes (keeping in mind you’ll lose some of the sweetness from the ketchup), and use a light barbecue sauce or one with less sugar.
We love this version just as much as the beef and lentil! You really wouldn’t believe how much healthy stuff you can sneak into some good old sloppy joes until you try.
The post {Slow Cooker} BBQ Chicken Quinoa Sloppy Joes appeared first on The Recipe Rebel.