Savory Herb Quinoa with Roasted Chicken

Name: Savory Herb Quinoa with Roasted Chicken
Cook time: 25 min
Yield: 4 servings
Ingredients: 15 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper divided; 1 g dried oregano divided; 2 g smoked paprika divided; 450 g boneless skinless chicken thighs trimmed and cut into 3 cm pieces; 15 ml olive oil divided; 75 g yellow onion finely diced; 3 cloves garlic cloves minced; 250 g quinoa rinsed well and drained; 4 g kosher salt divided; 1 g black pepper divided; 1 g dried oregano divided; 1 leaf bay leaf whole; 500 ml water for the quinoa; 15 g flat-leaf parsley chopped; 8 g fresh dill chopped; 2 g lemon zest finely grated; 20 ml lemon juice freshly squeezed

A warm side of quinoa cooked with onion and bay leaf, then finished with fresh herbs and lemon. Roasted chicken pieces are seasoned separately and folded in at the end so the grains stay fluffy and the chicken stays juicy.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

15 ml olive oil divided
4 g kosher salt divided
1 g black pepper divided
1 g dried oregano divided
2 g smoked paprika divided
450 g boneless skinless chicken thighs trimmed and cut into 3 cm pieces
15 ml olive oil divided
75 g yellow onion finely diced
3 cloves garlic cloves minced
250 g quinoa rinsed well and drained
4 g kosher salt divided
1 g black pepper divided
1 g dried oregano divided
1 leaf bay leaf whole
500 ml water for the quinoa
15 g flat-leaf parsley chopped
8 g fresh dill chopped
2 g lemon zest finely grated
20 ml lemon juice freshly squeezed

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. In a bowl, toss the chicken with 15 ml olive oil, 4 g kosher salt, 1 g black pepper, 1 g oregano, and 2 g smoked paprika. Spread in a single layer on the baking sheet. The chicken is evenly coated and in one layer.
Bake the chicken for 16 to 20 minutes, turning the pieces once halfway through, until browned and the thickest pieces reach 74°C. The chicken is browned and registers 74°C.
While the chicken bakes, heat the remaining 15 ml olive oil in the saucepan over medium heat. Add the onion and cook for 4 minutes, then add the garlic and cook for 30 seconds. The onion is softened and the garlic is fragrant.
Add the rinsed quinoa, remaining 4 g kosher salt, remaining 1 g black pepper, remaining 1 g oregano, and the bay leaf. Stir for 1 minute to toast the quinoa lightly. The quinoa smells nutty and lightly toasted.
Add the water, bring to a boil, then reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed. The quinoa has absorbed the water and the grains show little white tails.
Remove the pan from the heat and let it stand covered for 5 minutes, then fluff with a fork. Remove the bay leaf. The quinoa is fluffy and not wet on the surface.
Fold the parsley, dill, lemon zest, lemon juice, and the roasted chicken into the quinoa. Taste and adjust with a little more salt or pepper only if needed. The herbs are distributed and the mixture tastes bright and seasoned.