This is a guest favorite entree at the Golden Door Retreat, served warm or as a cold lunch the next day.
Ingredients
½cupquinoa
4-5ounceschicken breast- skin removed
½teaspoonsalt and smoked paprika mix
¼teaspoonmustard seed oil
1teaspoonmustard seeds
½smallonion- chopped
½cupmushrooms- chopped
½cupchicken stock- low sodium
1 - ½cupsapple juice
2teaspoonsbalsamic vinegar
2vine-ripened tomatoes- diced
2teaspoonsfresh parsley- chopped
1lemon- zested and juiced
Instructions
Wash the quinoa in plenty of cold water and drain. Put in a pan with 1 cup of water. Bring to the boil and then reduce the heat, cover the pan and simmer for 10-12 minutes until all the water has been absorbed.
Preheat the oven to 180° C or 350 F. Sprinkle the chicken breast with paprika seasoning. Heat a non-stick frying pan and add the chicken to the dry pan. Cook without disturbing for 2 minutes to sear one side, then turn over and sear the other side. Transfer the chicken to a paper-lined baking tray and bake for 12 minutes.
Put the mustard seed oil in a saucepan over low heat. Add the mustard seeds. Add the onion and fry for 5 minutes, until lightly golden. Add the mushrooms, stock and cook until the stock has reduced by half.
Add the apple juice and cook for 15 minutes until reduced by half. Add the vinegar, season with salt and pepper and stir in quinoa.
Toss together the tomatoes, parsley, lemon zest and juice.
Serve the quinoa topped with the chicken and the tomato salad.
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