- 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.
“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
Nutrition (per serving)
- 44 g,
- 39 g,
- 28 g,
- 4 g,
- 685 mg.
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.