You know me … always on the look out for all things quinoa – so I was quite pleased when this was so well received by my family – and my parents … who aren’t quite accustomed to all of the weird ingredients currently in their pantry and my ‘alternative cooking’!
I got the base of this recipe from my clever sister-in-law then made some additions.
- 5 large chicken thighs, fat removed and cut into strips
- Rice bran oil for cooking
- 1 tsp Massel chicken stock powder
- 2.5 cups quinoa (I would normally use white but could only buy red today – tasted just as yummy but didn’t look quite as pretty)
- 80g slivered almonds (optional – but gives a great texture if your diet allows)
- handful of fresh mint leaves, finely chopped
- 1.5tbsp olive oil
- 1.5tbsp lemon juice
- the seeds from 3 pomegranates
In a large pot, set the quinoa to soak in plenty of water (ideally for at least an hour).
Optional step: Toast the almonds over a gentle heat, in a frying pan with a small amount of rice bran oil. Watch them carefully – they burn quickly! Then set them aside to cool.
Seed the pomegranates. This was a first for me and boy did it make a mess! There are apparently all sort of tricks you can use for getting them out more easily – but I have also heard that you can buy jar of the seeds … so I may just investigate this option for next time 😉 Set the seeds aside.
Heat another 2 tsp of rice bran oil in the frying pan and add the chicken, sprinkling with the stock powder then allowing to cook until golden brown. Set aside.
Drain and rise the quinoa then cover in 9-10 cups of water, bring to the boil and simmer for about 15 minutes.
Drain the quinoa and add the olive oil and lemon juice. Stir well. Then add the pomegranate seeds.
Just before serving stir through the mint.
Top with the chicken (and sprinkle with the almonds if your diet permits).
This made a lot! Enough for 4 hungry adults and 3 kids, plus 2 generous left overs for lunch. It won’t freeze well but you could just freeze the plain, cooked quinoa to defrost for next time.
We ate this warm because it is cold here at the moment, but you could also leave out the chicken and almonds and serve cold as a yummy Summer side salad.