This is so yummy and so cool and fresh it’s like summer in a bowl.  MASSIVE protein and the fun crisp of fresh vegetables – oh, I love it.  I do find it doesn’t store awesome, but then again, I’m iffy about leftovers anyway.  But I’m so glad I found something for when I feel all toxified and need to do my body a favor.  Do yours a favor and give this a try.  (By the way, you may want to go a little easier on the shallot – can be a little hot.  Go for 1/2 of a small shallot instead of a large one, or maybe 1/3 of a shallot.)

Source:  The Dr. Oz Show

Serves:  4

 

Ingredients

  • 1 cup quinoa

  • 2 cups chicken stock

  • 1 tomato, diced

  • ¼ c. fresh basil, finely chopped

  • ¼ c. fresh mint, finely chopped

  • 2 celery ribs, finely chopped

  • ½ of one large shallot, finely minced OR 1 Tbsp. finely minced red onion

  • 3 garlic cloves (2 for the marinade and 1 for the salad)

  • 2 chicken breasts, butterflied

  • ½ c. olive oil

  • 2 Tbsp. Worchestershire sauce

  • 2 Tbsp. red wine vinegar (or cider vinegar or rice vinegar)

  • ½ tsp. sea salt

Directions

  1. Combine chicken stock and quinoa in a saucepan, bring to a boil, then lower to a simmer and cover, stirring occasionally, for 15 minutes or until quinoa is no longer crunchy but isn’t soggy.  When finished, fluff with a fork and set aside in a large bowl.

  2. For marinade for the chicken:  combine ¼ c. olive oil, 1 Tbsp. Worchestershire sauce, 1 Tbsp. red wine vinegar, 2 minced cloves of garlic, and ¼ tsp. sea salt.  Whisk or stir with a fork to mix well, then soak chicken breasts.  (You can also throw in a small portion of the shallots, basil, and garlic cloves to add flavor to the grilled chicken.)

  3. Soak in marinade up to 30 minutes, then grill on a small electric grill or in a skillet for several minutes on each side until the grill marks are dark but not burned.  Set aside.

  4. Add to cooked quinoa the tomato, basil, mint, celery, shallot, and remaining garlic clove.  Toss well.  Cube grilled chicken and add to quinoa.

  5. To make the dressing, add remaining ¼ c. olive oil, 1 Tbsp. Worchestershire sauce, 1 Tbsp. red wine vinegar, and ¼ tsp. sea salt.  Drizzle over quinoa and mix the whole bowl well.

  6. Serve warm or chilled.