Warm Quinoa & Vegetable Salad

Warm Quinoa & Vegetable Salad With Marinated Chicken Breast and Arugula

By Chef Trev

 

Ingredients:

2 cups dry quinoa (white or red)

1-liter chicken or vegetable broth

1 cup dried cranberries

1 medium red bell pepper (small diced)

1 medium green bell pepper (small diced)

1 small zucchini (small diced)

1 red onion (small diced)

4 cloves garlic (2 minced/ 2 crushed)

1 lime (juice & zest)

1 bay leaf

1tbs-dried thyme

1 tbs turmeric

1 tsp. cumin powder

1 bag arugula

1 sm bottle sweet chilli sauce

Salt & pepper

Vegetable oil

 

Marinade:

2 lbs. chicken breast (cut in thin filets)

1 tbs Worcestershire sauce

1 tsp. dried thyme

1 tps garlic powder

1 tps cumin powder

1 tps paprika

Salt &pepper

1 lime (juice)

Vegetable oil

 

Method:

The first step is to marinade the chicken. In a large mixing bowl add in all of your ingredients and rub well over the chicken. Set in the fridge to marinate for 2-3 hours (the longer the better).

Next bring to a boil your chicken or vegetable in a medium size pot then pour in your quinoa. Add in your bay leaf, turmeric, couple pinches of salt and cook until tender. Once finished, remove from the pot to a large sheet pan to help to cool evenly.

Using a large sauté pan, turn your heat up to high with a touch of vegetable oil. First add in your diced red onion, garlic, season with salt & pepper and sauté for 2-3 mins. Then add in your red & green bell peppers, zucchini and sauté for another 1-2 mins. Remove from the heat and set aside to cool.

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Next in a large mixing bowl add in your cooked quinoa, vegetable mix, dried cranberries and arugula. Season with cumin powder, dried thyme, lime juice/zest and a bit more of salt & pepper to your liking. Mix well together.

The last step is to cook the chicken. Using a large sauté pan heat up your pan with a touch of vegetable oil. Using a high medium to heat place in a few pieces at a time, cook on both sides until cooked then remove and set aside to cool.

To serve place your chicken on top of your quinoa and drizzle your sweet chilli on top. Enjoy!!! Buen provecho!!

 

Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.

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