Warm Quinoa Salad with Carrots and Grilled Chicken
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6 ounces red or black quinoa (1 cup)
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Salt and freshly ground black pepper
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1/4 cup pine nuts
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3 tablespoons extra-virgin olive oil, plus more for drizzling
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3 garlic cloves, minced
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1/2 medium red onion, finely chopped
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2 medium carrots, halved lengthwise and sliced crosswise into half-moons
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2 teaspoons ground cumin
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1 tablespoon plus 1 teaspoon sherry vinegar
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2 skinless, boneless chicken breast halves (about 6 ounces each), cut into 1-inch cubes
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2 tablespoons small mint leaves
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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.
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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.
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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.
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Mound the quinoa salad on plates. Garnish with the toasted pine nuts and mint leaves and serve the chicken skewers alongside.
Suggested Pairing
Spiced, black cherry–inflected Pinot Noir.
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