Did you know that 2013 is the International Year of Quinoa? Yep, the United Nations declared it so, and who am I to argue?
I’ve actually come quite late to the quinoa party. The internet has been waxing lyrical about this amazing ancient seed that is commonly mistaken as a grain, and pronounced incorrectly 99.9% of the time for yonks now (it’s keen-wah, by the way).
I read them all with much interest about its super food status; how it’s low GI (53), the best plant-based source of protein, and gluten free to boot.
I read all that and I thought ‘sounds good. I’ll try that someday’.
Then I bought a bag and let it sit in the pantry for a good six months. So stupid.
My first foray into quinoa involved an amazing broccoli pesto and I was instantly hooked. If you’ve never tried cooking with quinoa, let that recipe be your first because Heidi is seriously awesome. Sorry I didn’t take a photo of it.
This dish is based on another recipe that I found on pinterest. That’s right, I’m on fire with actual pinterest cooking, not just pinning! You may pat me on the back, thank you very much.
The lemon butter dressing drew me straight in and made me drool. I’m guessing that will happen to you too. If you’re vego, leave out the chicken, it doesn’t really need it, I just needed to use some up.
Since this is the year of quinoa, can you see yourself giving it a try? Or have you already been on the bandwagon for a while? If so, don’t brag about it, it’s unbecoming, but do share your recipes in the comments – I’d like to make this quinoa year one to remember!
Quinoa with chicken, corn and lemon butter dressing
serves 2 (can be doubled or more)
- 2 ears corn, shucked
- 1/2 cup quinoa, uncooked
- 1 chicken breast, diced
- 1 tablespoon vegetable oil
- 10 snow peas, blanched and shredded
- small bunch garlic chives, chopped
- 1 tablespoon grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter, melted
- 1 tablespoon honey
1. Place the corn cobs into a large pot of cold water. Cover and bring to the boil over high heat, then turn off the heat and leave covered for 5 minutes. Drain the corn and slice the kernels off with a sharp knife and place into a large mixing bowl. Set aside.
2. Rinse the quinoa under running water in a fine mesh strainer, then place into a small saucepan that has a lid with 1 cup of cold water. Bring to the boil over high heat then cover with the lid and turn the heat down to low and cook for 15 minutes until all the water has been absorbed. You will know the quinoa is fully cooked when little sprout tails appear on each seed. They will be al dente. Add the quinoa to the corn and set aside.
3. Season the chicken pieces with salt and pepper and cook in the oil in a large frying pan (skillet) for 5 minutes or so until golden brown and cooked through. Add to the bowl with the corn along with the snow peas and chives.
4. Whisk together the dressing ingredients in a small bowl and season with salt and pepper. Pour over the salad and toss to coat evenly. Serve and enjoy!