Wednesday, 13 November 2013

2 for 1 Recipe!

I love when a recipe includes both the main event and a little something for the side. I have a hard time deciding what sides go well with whatever type of meat I'm cooking. I'm known to just make all of my favourite recipes and pretend they mesh. I rarely plan far enough ahead to properly marinade my chicken, but when I do it's always worth it. This chicken recipe is flavourful and a little more exciting than your average breast.
If you're looking for a great warm quinoa recipe, look no further. Before I found this recipe, I always made cold quinoa salads (like this one). While they are delicious, I hate waiting for them to cool and having to pack my lunch in two containers to avoid heating cucumbers. If you were wondering, sauteed cucumber is revolting.

The list may seem long, but your shopping and prepping will be over before you know it!


Marinated Chicken & Quinoa Salad with Lemon and Mint

from Weber.com by Jamie PurviancePrep time: 25 minutesMarinade time: 2-4 hoursGrilling time: 8-12 minutes

Your Shopping List:

  • 4 boneless, skinless chicken breast halves, each about 6 ounces (washed and trimmed of fat)
  • 2 Tbsp soy sauce (I suggest low-sodium)
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp Dijon mustard
  • 1 Tbsp ground cumin
  • 2 garlic cloves, minced
  • ½ tsp freshly ground black pepper

Quinoa:

  • 3 cups low-sodium chicken or vegetable broth
  • 2 Tbsp Extra-virgin olive oil
  • Kosher salt
  • 1-½ cups quinoa
  • ¼ cup fresh lemon juice
  • 3 scallions (white and light green parts only), thinly sliced
  • 1 medium garlic clove, minced
  • ½ cup chopped fresh Italian parsley leaves
  • ¼ cup chopped fresh mint leaves
  • 1 tsp finely grated lemon zest
  • ¼ tsp hot pepper sauce (optional)
  • ¼ tsp freshly ground black pepper (optional)

What to do with it:

  1. Mix marinade ingredients in a measuring cup or bowl. 
  2. Place chicken in a large resealable plastic bag and add the marinade. Shake it up! Place bag in a bowl and refrigerate for 2-4 hours (or however long you have). 
  3. Once you are too hungry to let the meat marinade any longer, preheat your grill for direct cooking over medium heat and clean it off.
  4. Remove the chicken from the bag, discard the marinade, and place the chicken on the grill breast-side down. Keep the lid closed as much as possible and grill for 8-12 minutes (turning once or twice). Once cooked, transfer the chicken to a cutting surface, and cut into 1/2 inch slices - or really, whatever size you want!
Quinoa:
  1. In a medium-sized pot over medium-high heat, combine broth, 1 tbsp of oil, and 1 tsp of salt. Bring to a boil.
  2. Add quinoa, and lemon juice - stir. 
  3. Cover the pot, reduce the heat to low. Stir once or twice over the next 15 or so minutes. By this time, or after all of the liquid is absorbed, your quinoa will be ready. 
  4. Fluff (not like a pillow - use your fork) and transfer to a bowl suitable for mixing. 
  5. Add the remaining oil, salt and the rest of your ingredients listed under "Quinoa". Stir and taste. Alter ingredients accordingly. 
If you're eating the quinoa and chicken together, spread the quinoa on a serving platter and add sliced chicken.

Please ignore the HUGE piece of lettuce.

 I served mine with a pseudo Greek Salad. Enjoy!

1 comment: