Quinoa Salad with Lemon and Mint and marinated chicken Recipe

Marinated Chicken and Quinoa Salad with Lemon and MintRecipe by Jamie Purviance

Rating: 5 stars

Serves: 4 to 6 // Prep time: 25 minutes | Marinating time: 2 to 4 hours | Grilling time: 8 to 12 minutes

Grocery List

Fresh Produce

• .5 oz fresh Italian parsley
• .25 oz fresh mint
• 3 garlic cloves
• 3 lemons
• 3 scallions

Meat / Poultry / Seafood

• 4 boneless, skinless chicken breast halves, each about 6 oz

Oil and Spices

• .25 cups extra-virgin olive oil
• .75 tsp freshly ground black pepper
• 1 tsp ground cumin
• 2 tsp kosher salt

Condiments

• 2 tbsp Dijon mustard
• .25 tsp hot pepper sauce (optional)
• 2 tbsp soy sauce

Other

• 1.5 pints low-sodium chicken broth
• 1.5 cups quinoa

Ingredients

Marinade

• 2 tablespoons soy sauce
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• ½ teaspoon freshly ground black pepper

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• 4 boneless, skinless chicken breast halves, each about 6 ounces

Quinoa  -Observe preparación de quinoa, el doble de agua por cada taza de quinoa

• 3 cups low-sodium chicken broth
• Extra-virgin olive oil
• Kosher salt
• 1-½ cups quinoa
• ¼ cup fresh lemon juice
• 3 scallions (white and light green parts only), thinly sliced
• 1 medium garlic clove, minced
• ½ cup chopped fresh Italian parsley leaves
• ¼ cup chopped fresh mint leaves-                     puede usar oregano brujo te da este toque menta
• 1 teaspoon finely grated lemon zest
• ¼ teaspoon hot pepper sauce (optional)
• ¼ teaspoon freshly ground black pepper (optional)

Instructions

1. In a medium bowl combine the marinade ingredients. Place the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
2. In a medium saucepan over medium-high heat, combine the broth, 1 tablespoon oil, and 1 teaspoon salt and bring to a boil. Add the quinoa and lemon juice and stir just until combined. Cover the saucepan, reduce the heat to low, and cook until all of the liquid is absorbed, about 15 minutes, stirring once or twice. Fluff the quinoa with a fork and transfer to a bowl. Add 1 tablespoon oil, ½ teaspoon salt, the scallions, garlic, parsley, mint, and lemon zest and stir to combine. Taste and adjust the seasoning with more salt, hot pepper sauce, and pepper, if desired.
3. While the quinoa cooks, prepare the grill for direct cooking over medium heat (350° to 450°F). 
4. Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and cut crosswise into ½-inch slices.
5. Spread the quinoa on a large serving platter. Arrange the chicken slices in the center of the quinoa and serve immediately.