
Yields:
4
Total Time:
35 mins
Cat Cora's nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.
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Ingredients
- 6 oz. red or black quinoa
- salt
- Freshly ground black pepper
- 1/4 cup pine nuts
- 3 Tbsp. extra-virgin olive oil
- 3 clove garlic
- 1/2 medium red onion
- 2 medium carrots
- 2 tsp. ground cumin
- 1 Tbsp. sherry vinegar
- 1 tsp. sherry vinegar
- 2 skinless, boneless chicken breast halves
- 2 Tbsp. small mint leaves
Directions
- Step 1Put the quinoa in a small saucepan and cover with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.
- Step 2Meanwhile, in a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a plate. Heat the 3 tablespoons of olive oil in the skillet. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the carrots and cumin, cover and cook over low heat until the carrots are just tender, about 5 minutes. Stir in the quinoa and vinegar and season with salt and pepper.
- Step 3Light a grill. Drizzle the chicken with olive oil and thread onto 4 skewers. Season with salt and pepper and grill over moderately high heat, turning, until browned and cooked through, about 5 minutes total.
- Step 4Mound the quinoa salad on plates. Garnish with the toasted pine nuts and mint leaves and serve the chicken skewers alongside.
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