Chicken and Quinoa Tabouli

By pattie_d

This light and wholesome grain may be prepared quickly and easily with this basic method. 2 cups water 1 cup quinoa
Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).

You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.

Ingredients

• Chicken:
• 2 skinless, boneless, chicken breasts, cut in half and pounded flat to 1/2-1/4-in thickness
• 2 tbsp olive oil
• Salt and pepper to taste
• Marinade:
• 8 oz yogurt
• 1 tbsp honey
• 1/2 tsp ground ginger
• Pinch of cumin
• Juice from 1 lime
• 1 tsp jalapeño, chopped very, very fine
• 1/2 tsp kosher salt
• Quinoa "Tabouli":
• 1 cup quinoa, rinsed and drained
• 1 cup kale, remove center “rib”, sliced very, very thin (chiffonade)
• 1/2 cups fresh chopped Italian parsley
• 1/4 cup fresh chopped mint
• 1/4 cup scallions, sliced thin
• 1/2 cup 1/4-in diced fresh tomatoes
• 3 tbsp extra virgin olive oil
• Juice from 1 lemon
• Salt and pepper

Details

Servings 4
Adapted from doctoroz.com

Preparation

Step 1

Chicken Directions:

Combine all ingredients for the marinade together, set aside 1/2 cup and pour the rest of the marinade into a 1 gallon self sealing plastic bag. Place the chicken breasts in the bag for 4 hours to overnight.
 
Remove the chicken from the marinade and gently remove any excess marinade on the chicken breast. Heat a large grill pan on medium heat. Add the oil. When hot, season the chicken breasts and place them in the hot pan, cook until golden brown on both sides, about 4-5 minutes, or until cooked through.

Quinoa Tabouli Directions:

Place the water and sea salt in a medium saucepan and bring to a boil. Add the quinoa, cover and simmer on medium-low for 12 to 15 minutes. Remove and place in a serving bowl. Chill the quinoa.

Combine all ingredients, season to taste.