There’s something about using quinoa as a side dish. I remember that I first heard of quinoa – the supergrain – when I was in Florida. Ingrid Hoffmann had made a quinoa salad that looked not only delicioso as she would say but it was also good for you and I had earmarked the salad as one to try – someday.
When I was making the apricot chicken from Candice Kumai’s Pretty Delicious: Lean and Lovely Recipes for a Healthy, Happy New You , she had suggested that the chicken be served with her FWB heavy-hitter, quinoa. What are FWBs – well those are FOODS with benefits – wait – you weren’t thinking something else were you? C’mon – this is not an ep. of Sex & The City. Back to the recipe – according to Candice, the quinoa is not only “high in protein, it’s a complete protein, meaning it delivers all nine essential amino acids” and cooks up light and fluffy with a nutty flavor.
Quinoa is now a pantry staple in this household, especially after this dinner. One tip though – you HAVE to rinse the quinoa. I don’t care if the package says “no need to rinse” because who knows if it really was done (or am I having a “Monk” moment?). Lately, I trust very few companies *sigh* I know, just call me the questioning cook. However, I did make some changes as I was out of almonds and I subbed dried cherries instead of cranberries and some fresh thyme instead of basil and it came out phenomenal. I also have been adoring unfiltered olive oil in vinaigrettes after a suggestion from one of my fave private chefs, Julie Anne Rhodes aka “Jewels from the Roving Stove” so that also added a nice touch to this quinoa dish.
Ingredients
- 2 cups quinoa (or about 1 box)
- 2 cups low sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dried cherries
- 1 teaspoon chopped fresh thyme
Directions
- Place the quinoa in a large bowl and cover with cold water. Let sit for a minute or two and then drain through a fine mesh sieve.
- Place the quinoa, chicken broth and 2 cups of water in a medium saucepan and bring to boil over high heat.
- Reduce the heat to low and simmer uncovered until the quinoa is tender and has absorbed the liquid, 12 – 15 minutes.
- Scoop the quinoa into a large bowl.
- Whisk the olive oil, balsamic vinegar, salt and pepper together and add to the quinoa
- Mix the cherries into the quinoa along with the thyme and toss to coat with the vinaigrette.
- Serve with the apricot chicken and enjoy!
Notes
Adapted from Candice Kumai
Gather the Ingredients
Soaking the Quinoa
Everyone in the Pool
Time to make the vinaigrette
Love this olive oil – thanks Jewels for the suggestion!
Add the cherries (and try not to snack too much – not that I EVER did that *cough cough*)
The final result – yum!
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I adore quinoa! It’s so delicious and very satisfying. I usually serve it in a salad with lots of pretty diced fruits and veggies. Definitely a great FWB!
Susan recently posted..Golden Vanilla Bean Caramels Recipe and Stirring the Pot
Twitter: one_curly_fry
says:
I have yet to try Quinoa. I went to Le Quotidien to find that Quinoa Sunny had that looked SO good, but they didn't have it! I will definitely buy a box the next time at the store so I can make this! I have tons of cherries leftover from that trail mix
jen recently posted..Sunny’s Easy Chicken Pot Pie
I love it. It is so good for you too. So much you do with it.