Recipes
Photo by Stephanie Arnett
Ellie Krieger's Toasted Garlic Quinoa with Coriander-Crusted Chicken
Episode 1007-Cooking on the Fly: Rice Pilaf
Serves 2
GLUTEN FREE
Ingredients
3 tablespoons extra-virgin olive oil
4 cloves of garlic, very thinly sliced
1 cup quinoa, rinsed under cold water and strained
1 ¾ cups low-sodium chicken stock or mushroom broth
3 tablespoons dried cranberries, roughly chopped
3 tablespoons cooked TrūRoots sprouted lentils
3 tablespoons slivered almonds, toasted in a dry skillet
2 tablespoons roughly chopped parsley
2 tablespoons basil, finely sliced
2 (about 8 ounces each) chicken breasts, boneless, skinless
1 tablespoon coriander seeds, crushed in a bag with a mallet
Juice of ½ lemon
Kosher salt and freshly ground black pepper to taste
Directions
In a medium stock pot over low heat, add 2 tablespoons of the oil, add the garlic slices, and cook until lightly browned, about two minutes. Using a slotted spoon, transfer the garlic to a bowl and reserve.
In the same oil, add the rinsed quinoa. Cook the quinoa until lightly colored, about 2 to 4 minutes. Add the stock, season, and bring to a simmer. Cover with a lid. Check the quinoa at 12 minutes and cook an additional 3 minutes or so if needed. Remove from the heat and fluff with a fork. Transfer the mixture to a bowl, add the cranberries, sprouted lentils, toasted almonds, parsley, basil, salt and pepper. Check the seasoning and adjust if necessary.
Meanwhile, coat both sides of the chicken breasts with the crushed coriander, pressing it into flesh of chicken to adhere, and season with salt and pepper. In a medium cast-iron skillet over medium-high heat, add the remaining oil and cook the chicken breasts until cooked through, about 3 to 5 minutes per side. Allow to rest then slice on the bias.
To plate: Place a scoop of the pilaf on the plate, top with chicken slices and squeeze lemon juice on top. Add the reserved crispy garlic pieces to garnish.
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