Herbed Chicken and Vegetable Quinoa

Name: Herbed Chicken and Vegetable Quinoa
Cook time: 25 min
Yield: 4 servings
Ingredients: 10 ml olive oil; 300 g boneless skinless chicken thighs cut into 1.5 cm dice; 3 g fine salt; 0.5 g black pepper ground; 80 g yellow onion small dice; 9 g garlic minced; 150 g zucchini small dice; 120 g red bell pepper small dice; 200 g quinoa rinsed and drained; 120 g tomato small dice; 2 g dried oregano; 1 g dried thyme; 3 g fine salt; 0.5 g black pepper ground; 440 ml vegetable stock; 120 ml water; 10 ml olive oil; 10 g flat-leaf parsley chopped; 2 g lemon zest finely grated; 20 ml lemon juice freshly squeezed

A warm quinoa side with diced chicken thigh and diced vegetables cooked together in one pot. The grains stay separate and tender, the chicken cooks through gently, and lemon and herbs finish the dish with a clean, aromatic edge.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

10 ml olive oil
300 g boneless skinless chicken thighs cut into 1.5 cm dice
3 g fine salt
0.5 g black pepper ground
80 g yellow onion small dice
9 g garlic minced
150 g zucchini small dice
120 g red bell pepper small dice
200 g quinoa rinsed and drained
120 g tomato small dice
2 g dried oregano
1 g dried thyme
3 g fine salt
0.5 g black pepper ground
440 ml vegetable stock
120 ml water
10 ml olive oil
10 g flat-leaf parsley chopped
2 g lemon zest finely grated
20 ml lemon juice freshly squeezed

Instructions

Heat 10 ml olive oil in a medium saucepan or deep skillet over medium heat. Add the diced chicken, 3 g salt, and 0.5 g black pepper. Cook, stirring occasionally, for 4 to 5 minutes until the outside loses its raw color but is not yet fully cooked through. Chicken is mostly opaque on the outside with a few pink spots remaining.
Add the onion and cook for 2 minutes, then add the garlic, zucchini, and bell pepper. Cook for 3 minutes more, stirring often, until the vegetables start to soften. The onion is translucent and the vegetables are slightly softened.
Stir in the quinoa, tomato, oregano, thyme, remaining 3 g salt, and remaining 0.5 g black pepper. Cook for 1 minute, coating the grains in the oil and aromatics. The quinoa looks glossy and evenly distributed through the pan.
Add the vegetable stock and water, then bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Stir once halfway through so the quinoa cooks evenly and the chicken finishes gently. Most liquid is absorbed and small quinoa germ spirals are visible.
Remove the lid and cook for 2 to 3 minutes more, stirring gently, until the last little bit of liquid is absorbed. Turn off the heat, stir in the remaining 10 ml olive oil, parsley, lemon zest, and lemon juice. The mixture is tender, fluffy, and lightly glossy with a fresh lemon aroma.
Check the chicken for doneness; it should reach 74 C in the center. Fluff the quinoa with a spoon and serve warm. Chicken is fully cooked and the quinoa is separate and tender.