Name: Warm Quinoa Salad with Carrots and Grilled Chicken
Total time: 35 min
Yield: 4
Ingredients: 6 oz. red or black quinoa; salt; Freshly ground black pepper; 1/4 c. 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

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.