I found a recipe for Quinoa crusted baked chicken breasts that I want to try, but not sure how quinoa is for my pouch...

If you've eaten quinoa since being sleeved, any problems?? I'm 11 weeks out btw.

Quinoa is very sleeve-friendly. My nutritionist gave me several recipes and I made a quinoa slad anad it wass great! I was sleeved June 6.

Thank you!! I had my surgery that week too!

I love quinoa...but I've only made it with broth, and threw in some veggies (all before surgery).....please share your recipes

this is the recipe I'm going to try. Put ingredients in MFP and the nutrition details are:

From here:

Serving size - 4oz chicken

Calories 168

Fat 4.5g

Carbs 5.2g

Protein 26g

ingredients

3/4 cup cooked quinoa

4 skinless, boneless chicken breasts (6 oz. each)

1/4 cup dijon mustard

1 tablespoon chopped fresh thyme, plus more for serving

Pepper

Olive oil cooking spray

directions

Position a rack in the center of the oven; preheat to 300 degrees . Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25 to 30 minutes. Let cool, then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet.

Increase the oven to 425 degrees . In a large bowl, combine the chicken, mustard and thyme; season with pepper. Mix with a rubber spatula to coat. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack.

Spritz the chicken with cooking spray; bake until just cooked through, 15 to 20 minutes. Sprinkle with thyme.

http://www.rachaelraymag.com/recipe/quinoa-crusted-chicken/