Quinoa truly is a miracle food: A highly digestible complete protein with a wonderful nutty flavor, it absorbs and complements other flavors unlike any other grain. This recipe makes enough quinoa for four, so you’ll have leftovers.
Recipe Ingredient Details:
2 tablespoons extra-virgin olive oil, divided
1/2 red onion, diced
1 medium zucchini, grated
1 cup water
1/2 cup quinoa (well washed)
1/4 teaspoon salt or bouillon cube
1 tangelo or orange
1/2 bunch scallions, thinly sliced diagonally
2 boneless skinless chicken breast halves (3/4 pound total)
Heat 1 tablespoon olive oil in a small saucepan and add onion. Stir for about 2 minutes, and then add grated zucchini. Continue stirring another minute, and then add water, quinoa, and salt or bouillon cube. Bring to a boil, reduce heat to maintain a simmer, cover, and cook 15 minutes.
While quinoa cooks, grate zest from citrus fruits and toss gently with sliced scallions. Squeeze juice and strain into a small cup. Set both aside.
Heat a stovetop grill or sauté pan to medium-high. Place chicken between sheets of waxed paper and pound gently with a meat tenderizer or the flat side of a knife to flatten slightly. Rub chicken with remaining 1 tablespoon olive oil and season both sides with salt and pepper. Grill for 3–4 minutes per side, or until slightly springy when pressed. Remove from heat.
When the quinoa is done, stir in zest-scallion mixture and half the juice; fluff with a fork. Place a small mound of quinoa on each plate and rest a chicken breast against it. Drizzle remaining citrus juice over chicken and serve at once.
Recipe Additional Notes:
390 cal, 32% fat cal, 14g fat, 2g sat fat, 99mg chol, 43g protein, 23g carb, 3g fiber, 269mg sodium
Thu, 2010-01-21 13:01