Name: Warm Quinoa Salad with Carrots and Grilled Chicken
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 -

Warm Quinoa Salad with Carrots and Grilled Chicken

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Warm Quinoa Salad with Carrots and Grilled Chicken

1. 6 oz. red or black quinoa -

2. Salt -

3. Freshly ground black pepper -

4. 1/4 c. pine nuts -

5. 3 tbsp. extra-virgin olive oil -

6. 3 clove garlic -

7. 1/2 medium red onion -

8. 2 medium carrots -

9. 2 tsp. ground cumin -

10. 1 tbsp. sherry vinegar -

11. 1 tsp. sherry vinegar -

12. 2 skinless, boneless chicken breast halves -

13. 2 tbsp. small mint leaves -

How to cook deliciously - Warm Quinoa Salad with Carrots and Grilled Chicken

1. Stage

Put 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.

2. Stage

Meanwhile, 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.

3. Stage

Light 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.

4. Stage

Mound the quinoa salad on plates. Garnish with the toasted pine nuts and mint leaves and serve the chicken skewers alongside.