Jeweled Quinoa and Chicken

By Anne545

I added some finely chopped yellow and orange peppers along with the shallots/onions (to increase the vegetable content) and substituted a spicy quince butter (similar taste to chutney but smooth-textured) for the apricot preserves and it was very tasty. I'm sure the original recipe would be just as good, as would other types of preserves.

Ingredients

• 1 cup uncooked quinoa (rinse with cold water before cooking)
• 2 cups water
• 2 Tbsp. olive oil, divided
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 lg. shallots, sliced (about 1 cup) or chopped onion
• 1/2 cup chicken broth
• 3/4 cup apricot preserves
• 1/3 cup sweetened dried cranberries
• 1/3 cup golden raisins
• 4 Tbsp. chopped fresh parsley, divided
• 1/4 cup pine nuts

Details

Preparation time 25mins
Cooking time 40mins
Adapted from s3.amazonaws.com

Preparation

Step 1

In 2-quart saucepan, heat quinoa and water to boiling over high heat. Reduce heat to low. Cover; simmer 10 to 15 minutes or until all water is absorbed.

Meanwhile, in 12-inch non-stick skillet, heat 1 Tbsp. of the oil over med.-high heat. Cook chicken, salt, and pepper in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. Reduce heat to medium. Cook shallots in remaining 1 Tbsp. oil 3 minutes, stirring occasionally, until tender. Stir in broth and preserves. Heat to boiling; remove from heat. Return chicken to skillet.

In casserole, mix cooked quinoa, chicken mixture, cranberries, raisins, and 3 Tbsp. of the parsley. Sprinkle with remaining 1 Tbsp. parsley and the pine nuts.

Bake in 2-quart casserole at 350 deg.F for 15 minutes or until thoroughly heated and the pine nuts are toasted.