The inspiration for this came from The Hungry Australian website. http://hungryaustralian.com/
She posted a recipe for “Brilliant Rice Salad” and my creative juices were intrigued. I made this for a lunch with family last weekend. It was very good! Full of flavor, healthy, relatively easy to make and a dish that is quite versatile. You can add or omit whatever ingredients you’d like from the quinoa salad. And, if you don’t like quinoa – then substitute that for rice. But, if you’ve never had quinoa – I encourage you to give it a try. It’s very yummy!
Ingredients & Directions:
Chicken Tenders (enough for two to three per person, depending on how many you’re serving)
1/3 cup olive oil
Juice of one lemon
1/3 cup white wine
3 cloves garlic
Salt & Pepper
4 – 6” of rosemary
Place everything except the chicken tenders into a small blender or food processor. I use the “Bullet” for this, and all my marinades and salad dressings. It works like a charm.
Put the chicken tenders in a bowl, dish or Ziploc bag. Pour marinade over the tenders and work the marinade around to cover each tender. Place into the fridge for at least 1 hour. I usually marinade this overnight – or for at least eight hours.
While the quinoa is cooking or while assembling the salad - grill the tenderloins for about 3 minutes per side. I use my nonstick griddle for this. But, you could use a skillet instead. Be sure to drizzle a little olive oil on the cooking surface so that the chicken gets some grill marks.
1 ½ cups quinoa (quinoa should ALWAYS be thoroughly rinsed before using)
3 cups chicken broth
1 tbls. turmeric
2 tsp. ground cumin
1 tsp. ground coriander
Pinch of salt
Put everything except the quinoa in a saucepan. Bring to a simmer; add quinoa and stir to mix. Bring to a boil; lower heat and cover. Simmer until all of the liquid has evaporated.
Remove from heat, fluff with a fork and place cover back on pot. Allow to sit for about 15 minutes. While it’s resting you can prepare the other ingredients.
4 tomatoes chopped
3 ribs celery, finely chopped
1/16th of a red onion, finely chopped
4 green onions, chopped
½ of a cucumber, peeled – seeds scooped out and chopped
15 dried apricots, chopped
¼ cup dried cranberries
3 Tbls pine nuts **See note at end of recipe
3 Tbls pepitas (pumpkin seeds)
Chopped flat-leaf parsley and basil
After the quinoa has set for 15 minutes, spread it out on your serving tray to promote quicker cooling. You can mix all of the above ingredients together in a bowl and then sprinkle over the quinoa on the platter. OR, you can do as I did and mix the quinoa with all of the ingredients in a bowl.
3 tablespoons garlic infused olive oil
2 teaspoons red wine vinegar
1 teaspoon honey
1-2 tablespoons freshly squeezed lemon juice
Zest of the lemon
Salt & pepper
Mix the above together and sprinkle over the ingredients on the platter – OR, if mixing everything in a bowl before placing on the platter, pour this over the ingredients in the bowl. Toss well and then arrange on the platter.
** I have eaten pine nuts for years with no adverse reactions. However, ever since I had this salad last weekend and again on Monday, I have had a bitter taste in my mouth which is exacerbated when eating/drinking anything sweet. I’ve Googled these symptoms and found they are attributed to “Pine Mouth” – a temporary reaction some people get to pine nuts. The articles all say the symptoms should disappear within a week or two. They have lessened over the week, but definitely flare up when eating or drinking anything sweet – including things that contain natural sugars. (i.e. carrots, tomatoes, potatoes, milk, etc.) I only mention this as a “public service” notice. So, you can add the pine nuts – or not. But, I will definitely be omitting them when I make this in the future.