Tuesday, May 28, 2013

Warm quinoa and veggie salad with grilled chicken


Quinoa Salad (2-4 servings)
1 T extra virgin olive oil
2 c fresh vegetables, diced/sliced (here I used mushrooms, zucchini, squash, red onion, yellow bell pepper, carrots, and peas)
2 c cooked quinoa
1/4 cup citrus vinaigrette (see below)
1/2 t crushed red pepper flake
Salt and pepper to taste
Handful freshly chopped herbs (Oregano, thyme, rosemary, basil, and parsley, etc)


Marinade/vinaigrette 
1/3 c freshly squeezed citrus juice, heavy on orange
2 T Raspberry vinegar
2 T extra virgin olive oil
2 T toasted sesame oil
2 T freshly grated ginger
2 T soy sauce
1-3 T Sriracha
S & P

2 boneless skinless chicken breasts

Marinate chicken in just enough marinade to coat for 2-6 hours in the fridge. Cook quinoa according to manufacturer's instructions. Saut̩ vegetables in olive oil until crisp Рtender. Add quinoa and remove from heat. Mix well. Add herbs and 1/4 c vinaigrette and stir to mix. Simmer remaining vinaigrette for about 10 to 15 minutes and reduce by half. Use as a sauce to finish.

While quinoa is cooking, grill chicken breasts for about 5 to 7 minutes on each side. Allow to rest before slicing. Add sliced chicken over a bed of quinoa and top with sauce.

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