Quinoa has become popular in my family, especially with our son. He discovered that a local grocery store sells bulk quinoa, so he stocks up when he visits and uses it with chicken several times a week. Because, you know, this family eats a LOT of chicken.
I often marinate chicken in some variation of a soy sauce marinade before grilling. It's fast and I always have ingredients on hand. Recently, I came up with my own version of a common quinoa recipe using soy sauce and garlic to pair with the grilled chicken. This is a simple weeknight kind of meal. It comes together quickly and is tasty and healthy. Pair it with a salad, and dinner is ready in half an hour, tops!
I call it Fusion Quinoa Chicken because it has South American quinoa; olive oil and garlic, often associated with Mediterranean diets; and Asian-inspired soy sauce. (I always use Kikkoman soy sauce because it is made in Walworth, Wisconsin, less than ten miles from the Illinois border, near a town we used to live in. I was so surprised the first time, years ago, when I saw the factory sitting in a Wisconsin field.)
Fusion Quinoa Chicken
2 tablespoons olive oil
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 large chicken breasts, well trimmed
Slice chicken breasts in half horizontally to make thinner pieces. Set these aside in a shallow dish. Combine olive oil, soy sauce, vinegar and sugar in a small bowl and mix well with fork. Pour marinade over chicken and allow to marinate for about 15 minutes at room temperature. Turn chicken occasionally. While chicken marinates, prepare ingredients for quinoa. After quinoa has reached the simmer stage, grill chicken, turning occasionally, until cooked through. Baste with remaining marinade whenever turning the chicken.
1 tablespoon olive oil
1/4-1/3 cup diced onion
3 cloves minced garlic (about 1 1/2 teaspoons)
1 cup mixed red and white quinoa (you can use a single color if desired)
1 cup water
1 cup reduced sodium, fat free chicken broth
3 teaspoons low sodium soy sauce
1 tablespoon salted butter
3 tablespoons minced fresh parsley
Heat olive oil in medium saucepan over medium heat. Saute onion and garlic until soft. Add quinoa and cook about one minute, stirring constantly. Add water, chicken broth and soy sauce. Bring to a boil, cover, reduce heat, and simmer for about 15 minutes, until liquid is absorbed. Turn off heat and add butter, stirring until it is melted. Stir in parsley and transfer quinoa to serving bowl. Top quinoa with cooked chicken breasts and serve.