Not only is this dish pretty to look at, it’s very easy to make. Enjoy this when peppers are in season. It makes a great one-dish weeknight meal
Peppery Chicken Quinoa
- 3 cups (750 mL) reduced-sodium chicken stock, divided
- 1 tbsp (15 mL) harissa, optional (see note)
- 1 cup (250 mL) quinoa, rinsed and drained
- 3 tbsp (45 mL) extra virgin olive oil, divided
- 1⁄2 tsp (2 mL) cracked black peppercorns
- 1 lb (500g) skinless boneless chicken breasts, thinly sliced
- 4 cloves garlic, thinly sliced
- 3 red bell peppers, seeded and cut into thin strips
- 2 tbsp (30 mL) sherry vinegar
- 1⁄4 cup (60 mL) finely chopped parsley
- 1. In a saucepan over medium heat, bring 2 cups (500 mL) of the stock to a boil. Stir in harissa, if using. Add quinoa in a steady steam, stirring constantly, and return to a boil. Reduce heat to low. Cover and simmer until tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
- 2. Meanwhile, in a large skillet or wok, heat 1 tbsp (15 mL) of the olive oil over medium-high heat. Add black peppercorns and stir well. Add chicken and cook, stirring, until it turns white and almost cooks through, about 5 minutes. Transfer to a plate.
- 3. Add remaining 2 tbsp (30 mL) of oil to pan. Add garlic and cook, stirring, just until it begins to turn golden, about 2 minutes. Add bell peppers and cook, stirring, until they begin to shimmer, about 2 minutes. Add remaining 1 cup (250 mL) of stock and sherry vinegar and cook until mixture is reduced by half, about 8 minutes. Return chicken to pan and toss until heated through. Remove from heat.
- To serve: Spread cooked quinoa over a deep platter and scoop out an indentation in the middle. Fill with chicken mixture and garnish with parsley.
- If you are using prepared stock, check the label to make sure it doesn’t contain gluten.
- Harissa is a North African chili paste. Prepared versions may contain gluten, so check the label. If you don’t have it, pass your favorite hot pepper sauce at the table to satisfy any heat seekers in the group.
Judith Finlayson http://judithfinlayson.com/