Con Poulos
Recipe from Food & Wine

Cat Cora's nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.

Ingredients

  • 6 ounces (1 cup) red or black quinoa
  • Salt and freshly ground black pepper
  • 1/4 cup pine nuts
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 garlic cloves, minced
  • 1/2 medium red onion, finely chopped
  • 2 medium carrots, halved lengthwise and sliced crosswise into half-moons
  • 2 teaspoons ground cumin
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 2 (about 6 ounces each) skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 2 tablespoons small mint leaves

Preparation

Total: 35 Minutes

  1. Put the quinoa in a small saucepan and cover with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.
  2. Meanwhile, in a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a plate. Heat the 3 tablespoons of olive oil in the skillet. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the carrots and cumin, cover and cook over low heat until the carrots are just tender, about 5 minutes. Stir in the quinoa and vinegar and season with salt and pepper.
  3. Light a grill. Drizzle the chicken with olive oil and thread onto 4 skewers. Season with salt and pepper and grill over moderately high heat, turning, until browned and cooked through, about 5 minutes total.
  4. Mound the quinoa salad on plates. Garnish with the toasted pine nuts and mint leaves and serve the chicken skewers alongside.
Cat Cora,
February 2012