Updated Nov 26, 2014Chatelaine
- COOK quinoa according to package directions, about 12 min.
- TOAST walnuts in a large frying pan over medium-high. Stir often, until walnuts are golden, about 2 min. Set aside in a medium bowl. Season both sides of chicken with 1/2 tsp salt and pepper. Add 1 tbsp oil to pan, then chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce heat to mediumlow. Flip chicken. Cook, covered, until golden and cooked through, about 7 min.
- STIR walnuts and parsley into quinoa. In a bowl, whisk 3 tbsp oil with vinegar, maple syrup, Dijon and 1/2 tsp salt. Reserve 2 tbsp dressing, then stir remainder into quinoa, until coated.
- SCOOP quinoa onto 4 plates. Thinly slice chicken breasts and lay on quinoa. Drizzle with reserved dressing.
NutritionCalories 577, Protein 44 g, Carbohydrates 39 g, Fat 28 g, Fibre 4 g, Sodium 685 mg.
“The high protein content made the meal very filling and nutritious. It was also very simple to make, and all of the ingredients were easily accessible.” -Ashley Adams
Adding sweetness to a recipe, like maple syrup, may give a special something to the dish, but it can also make drier wines taste astringent. This charming medium-sweet sparkling wine from Apulia hits the perfect note.
Our pick: Movendo Moscato, Italy, $13.