Quinoa chicken with collards
Prep 10 min
Total 25 min
Makes 4 Servings
Updated Apr 15, 2016
Chatelaine
Ingredients
12 cups
1 tbsp
Dijon mustard
1 tbsp
1 tbsp
1 cup
puffed quinoa
1/2 cup
400 g
4 tbsp
2
garlic cloves, minced
1/4 tsp
1/4 tsp
Instructions
- BOIL a large pot of water. Add collard greens (2 small bunches) and cook 10 min. Drain and rinse under cold running water. Squeeze out excess water. Set aside.
- STIR Dijon with honey and water in a medium bowl. Combine puffed quinoa with chia seeds on a large plate. Dip chicken tenders in Dijon mixture, then press into quinoa mixture, coating all sides.
- HEAT a large non-stick frying pan over medium. Add 2 tbsp canola oil, then chicken. Cook until lightly browned and cooked through, 2 to 3 min per side. Add 2 more tbsp oil to same pan set over medium. Add garlic cloves and hot-red-chili flakes and cook 1 min. Add greens and salt. Stir until warm, about 2 min.
Nutrition
Calories 422, Protein 31 g, Carbohydrates 26 g, Fat 23 g, Fibre 12 g, Sodium 259 mg. Excellent source of Vitamin ATrend alert: Chia
A Mexican seed, chia is packed with omega-3 fatty acids, protein and fibre.
Wine Pairings
A special Sicilian
This bottle deserves your attention. Its freshness, which lifts the nose and gives the wine a crisp finish, makes it hard to resist a second glass, especially when paired with this chicken dish.
Our pick: Cusumano Jalé Chardonnay, Italy, $20.
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